Chicken Salad With Potatoes and Arugula

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Photo by  Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 531 calories
    • Calories 47 calories from fat
    • Fat 28 g
    • Sat Fat 7 g
    • Cholesterol 134 mg
    • Sodium 1435 mg
    • Protein 50 g
    • Carbohydrate 17 g
    • Sugar 1 g
    • Fiber 2 g
  • July 2008

Ingredients

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