1/2 cup green olives pitted and quartered (pimento)
1/4 cup lightly packed fresh flat-leaf parsley
5 oz package baby arugala
Position racks in the upper and lower thirds of the oven and preheat to 425°F
Directions:
Spread the chicken and cauliflower in single layers on separate large, rimmed baking sheets. Toss each with 1 Tbs of the oil, 1 tsp salt and several grinds of pepper.
Roast with the chicken in top third of oven and cauliflower in bottom third, switching positions and rotating the pans halfway through, until the cauliflower is golden and crisp-tender, about 20 minutes. The chicken should reach 165°F, 20-25 minutes. Cover chicken and allow to rest 5 minutes.
Meanwhile, combine the onion with the vinegar, 1/4 tsp salt in a small bowl. Let sit unil the onion has mellowed and turned a vibrant pink, 10-12 minutes.
Make dressing. Drain the onion over a small bowl. Whisk the mustard, 1/4 tsp salt, and a few grinds of pepper into the drained vinegar. Slowly whisk in 3 Tbs oil and 2 Tbs juice from the chicken drippings.
Slice the chicken crosswise 1/2" thick. In a large bowl, combine the chicken, cauliflower, onion, chickpeas, olives and parsley. Toss with the dressing and season to taste with salt and pepper. Add the arugula and gently toss again before serving.