Gather all ingredients and equipment needed.
Preheat the oven to 350°F.
Using a large sharp knife, dice red potatoes, and place them in a large bowl. Add olive oil, garlic, rosemary, salt, and black pepper, then toss to fully coat potatoes. Place seasoned potatoes on a parchment paper lined baking tray and roast in preheated oven for 20 minutes or until light golden brown in color and crisp. Remove potatoes from the oven and let cool slightly.
To make sauteed yellow squash, in a large frying pan or skillet, on medium-high heat, add olive oil, then diced yellow squash, salt, and black pepper, and sauté for 3-4 minutes. Place sauteed squash into a paper towel-lined bowl to absorb excess liquid.
To assemble, on a large serving platter or plate, add arugula and top off with yellow squash, diced cooked chicken, roasted red peppers, chopped almonds, and roasted potatoes and serve honey mustard on the side or drizzle on top.