2whole boneless skinless chicken breasts, butterflied and grilled, then cubed
1cuphalved artichoke hearts
1cupsun-dried tomatoesroughly chopped
1/2cuptoasted pine nutspignoli
1/2cupITALIAN Dressingrecipe below
Have two oven racks evenly spaced in the oven and preheat the oven to 375°F. Line two rimmed baking sheet with parchment paper.
Toss the onion slices with the olive oil and balsamic vinegar until evenly coated. Season with a few pinches of salt and spread out on one of the prepared baking sheets. Bake for 45 minutes to 1 hour, until the onions are translucent and browned, turning once halfway through. When done, remove from the oven and set aside.
After the onions have been in the oven for about 15 minutes, toss the potatoes with the ghee and season with a few pinches of salt. Spread the potatoes out on the other prepared baking sheet and bake for 30 to 40 minutes, until they start to turn golden brown. After about 25 minutes, check the potatoes to make sure that they are not burning and turn them once. Set aside.
To serve, arrange the arugula in a large serving bowl and top with the potatoes, chicken, artichoke hearts, sun-dried tomatoes, pine nuts, and roasted onions. Toss or top with the dressing before serving.