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Grilled Chicken Salad with Garlic Confit

From: bonapetit.com
SERVES 4

20 garlic cloves, peeled
1 cup olive oil
1 pound skinless, boneless chicken breasts or thighs
Kosher salt, freshly ground pepper
2 tablespoons Dijon or whole grain mustard
2 tablespoons red wine vinegar
1/4 cup pitted olives
4 cups (packed) arugula (not baby)
1/4 cup flat-leaf parsley leaves
3 roasted red peppers from a jar, cut into 1/2-inch-wide strips

Set a fine-mesh strainer over a medium bowl. Bring garlic and oil just to a simmer in a small saucepan over medium-low heat. Reduce heat to low; cook, stirring occasionally, until garlic is golden brown and soft, 20–25 minutes. Let cool completely. Strain, reserving cloves and oil.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss chicken and 2 Tbsp. garlic oil in a 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.

Purée 8 garlic cloves, 1/2 cup garlic oil, Dijon mustard, and vinegar in a blender or mini-processor. Season dressing with salt and pepper. Place remaining garlic cloves, olives, and remaining ingredients in a large bowl (cover and chill remaining oil for another use). Slice chicken on a diagonal; add to bowl. Spoon 2 Tbsp. dressing over; toss. Serve with remaining dressing.