Grilled Chicken Salad with Garlic Confit

By The Garlic Box, February 23, 2018

Ingredients:

Garlic Confit - Refer to Garlic Confit Recipe
Skinless, Boneless Chicken Breast or Thighs - 1 lb
Kosher Salt - To taste
Freshly Ground Pepper - To taste
Dijon or Whole Grain Mustard - 2 Tbsp
Red Wine Vinegar - 2 Tbsp
Pitted Olives - 1/4 Cup
Arugula (not baby) - 4 Cups (packed)

Instructions:

1. Toss chicken and 2 Tbsp. garlic oil in medium bowl. Season with salt and pepper. Grill until charred and just cooked through, 4-5 minutes per side. Transfer to a board; let rest for 5 minutes. 2. Puree 8 garlic cloves, 1/2 cup garlic oil, Dijon mustard, and vinegar in a blender or mini-processor. Season dressing with salt and pepper. 3. Slice chicken on a diagonal; add to bowl. Spoon 2 Tbsp. dressing over; toss. Serve with remaining dressing. 4. Store remaining garlic confit in an airtight container and refrigerate for up to one week.