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Chicken Salad With Potatoes and Arugula

Chicken Salad With Potatoes and Arugula
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Serves 4| Hands-On Time: | Total Time:


  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.
By August, 2008

Nutritional Information

  • Per Serving
  • Calories 531Calories From Fat 47%
  • Protein 50g
  • Carbohydrate 17g
  • Sugar 1g
  • Fiber 2g
  • Fat 28g
  • Sat Fat 7g
  • Sodium 1435mg
  • Cholesterol 134mg
What does this mean? See Nutrition 101 .

Quick Tip

Lemon and Shallot Vinaigrette
You can refrigerate the cooked (unsliced) potatoes, shredded chicken, and vinaigrette separately for up to 1 day. Assemble the salad just before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.