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Chicken Salad With Potatoes and Arugula

Con Poulos
Yield Makes 4 servings (serving size: 1/4 salad)
Prep: 20 minutes; Cook: 18 minutes; Stand: 10 minutes.

Ingredients

  • 1 pound new potatoes
  • 2 tablespoons salt, divided
  • 1 1/2 pounds skinless, boneless chicken breasts
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon pepper
  • 2 bunches arugula, thick stems removed (about 6 cups)
  • 1/4 cup chopped fresh tarragon
  • 2 ounces fresh Parmesan cheese, shaved (1/4 cup)

Nutrition Information

  • calories 369
  • fat 18 g
  • satfat 4 g
  • monofat 11 g
  • polyfat 2 g
  • protein 30 g
  • carbohydrate 21 g
  • fiber 2 g
  • cholesterol 71 mg
  • iron 3 mg
  • sodium 269 mg
  • calcium 143 mg

How to Make It

  1. Place potatoes in a large pot, and cover with cold water; bring to a boil. Add 1 tablespoon salt, reduce heat, and simmer 15–18 minutes or until tender. Drain and run under cold water to cool; peel and slice.

  2. Fill a medium saucepan halfway with water. Bring to a boil, and add remaining 1 tablespoon salt. Add chicken, and reduce heat to medium; gently simmer 12–14 minutes or until cooked through. Transfer to a cutting board, and let rest at least 10 minutes before shredding with a fork or your fingers.

  3. Whisk together oil, vinegar, mustard, and pepper in a small bowl.

  4. Divide arugula, chicken, tarragon, and potatoes evenly into 4 serving bowls. Drizzle each with dressing, and top with Parmesan.