Preparation

Preheat the oven to 425°F. Coat an 11" x 9" baking pan and a rimmed baking sheet with olive oil cooking spray. Place the carrots in the prepared baking pan. Sprinkle with the sugar, 1 teaspoon of the olive oil, and 1/8 teaspoon each of the salt and pepper. Toss to coat well. Roast, stirring several times, for minutes, until the carrots are tender and lightly golden at the edges. About 5 minutes before the carrots are done, place the chicken in a mound on the prepared baking sheet. Drizzle with 1 teaspoon of the oil, and sprinkle with 2 tablespoons of the chives, and 1/8 teaspoon each of the salt and pepper. Toss to mix. Arrange in a single layer. Roast, turning once, for 5 to 7 minutes, until cooked through. Remove carrots and chicken from the oven and let cool a few minutes. Meanwhile, in a salad bowl, mix the vinegar, shallot, and the remaining oil, 2 tablespoons chives, and 1/4 teaspoon each salt and pepper. Let stand 5 minutes or more to blend the flavors. To finish the salad, add the arugula, watercress, and grapes to the dressing and toss to mix well. Spread out on a platter. Top with the carrots, the chicken and any juices, and sprinkle with the pistachios. Serve warm.