INGREDIENTS
1 lb
Chicken breasts or thighs, skinless boneless
4 cups
Arugula, packed
1/4 cup
Flat-leaf parsley, leaves
20
Garlic cloves
2 tbsp
Dijon or whole grain mustard
1/4 cup
Olives, pitted
1
Kosher salt
3
Red peppers from a jar, roasted
1 cup
Olive oil
2 tbsp
Red wine vinegar