Chicken Salad With Potatoes and Arugula

chicken-salad-potatoes Recipe
Con Poulos
Prep: 20 minutes; Cook: 18 minutes; Stand: 10 minutes.

Yield:

Makes 4 servings (serving size: 1/4 salad)

Nutritional 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

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)

Preparation

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.

Note:

Sara Quessenberry,

July 2009
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