Chicken Salad With Potatoes and Arugula

Prep: 20 minutes; Cook: 18 minutes; Stand: 10 minutes.

Yield: Makes 4 servings (serving size: 1/4 salad)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 369
  • Fat: 18g
  • Saturated fat: 4g
  • Monounsaturated fat: 11g
  • Polyunsaturated fat: 2g
  • Protein: 30g
  • Carbohydrate: 21g
  • Fiber: 2g
  • Cholesterol: 71mg
  • Iron: 3mg
  • Sodium: 269mg
  • Calcium: 143mg


  • 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)


  1. 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. 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. 3. Whisk together oil, vinegar, mustard, and pepper in a small bowl.
  4. 4. Divide arugula, chicken, tarragon, and potatoes evenly into 4 serving bowls. Drizzle each with dressing, and top with Parmesan.
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