Preheat oven to 375 degrees. Rinse chicken, and pat dry. Rub breast side with ginger and lightly sprinkle with salt and fresh ground pepper. Heat 2 T. olive oil in a large (12 inch) ovenproof skillet over medium-high heat until hot but not smoking. Place chicken in skillet, breast side down; cook until breast side begins to turn golden brown, about 4 minutes.
Turn chicken, add potatoes and shallots to skillet; turn to coat in oil and pan drippings. Transfer skillet to oven. Roast chicken and vegetables, turning vegetable occasionally, until vegetables are brown and tender and chicken is cooked thoroughly (165 degrees) around 35-40 minutes. Rest chicken breast for 10 minutes. Put salad greens and tomatoes in a serving bowl while chicken rests; set aside. Transfer chicken to a cutting board and vegetables to a plate. Cut chicken into 3/4 inch cubes. Add roasted vegetables to salad greens toss with Girard's Fuji Apple Cider Vinaigrette. Plate the salad and top with the chicken cubes.