Chicken Salad With Potatoes and Arugula

Chicken Salad With Potatoes and Arugula
 Con Poulos
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
pound
new potatoes
kosher salt and black pepper
1/4
cup
extra-virgin olive oil
1
tablespoon
white wine vinegar
1
tablespoon
Dijon mustard
3
bunches arugula, thick stems removed (about 6 cups)
1
2 1/2- to 3-pound rotisserie chicken, meat shredded
1/4
cup
fresh tarragon leaves, chopped
1/4
cup
Parmesan, shaved (2 ounces)

Directions

  1. Place the potatoes in a large pot, cover with cold water, and bring to a boil.
  2. Add 1 ½ tablespoons salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and slice.
  3. Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. In individual bowls, combine the arugula, chicken, tarragon, and potatoes. Drizzle with the dressing and sprinkle with the Parmesan.
Sara Quessenberry
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 47 %
  • Protein 50 g
  • Carbohydrate 17 g
  • Sugar 1 g
  • Fiber 2 g
  • Fat 28 g
  • Sat Fat 7 g
  • Sodium 1435 mg
  • Cholesterol 134 mg
What does this mean? See Nutrition 101.