Green Salad With Roast Chicken And Sweet Potato

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Martha Stewart


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1 whole skinless, bone-in chicken breast (about 14 ounces)

1/4 teaspoon ground ginger

Black pepper

1/4 teaspoon coarse salt

3 tablespoons extra-virgin olive oil

2 sweet potatoes (10 ounces total), peeled and cut into 1/2-inch cubes

6 shallots, peeled and halved lengthwise (quarter if large)

1/2 head red-leaf lettuce, torn into pieces (2 1/2 ounces)

1/2 head frisee (2 ounces), torn into pieces

2 1/2 cups baby arugula (2 ounces)

2 tablespoons cider vinegar

Pinch of freshly ground pepper

1 tablespoon fresh thyme leaves

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