Chicken Salad with Potatoes and Arugula
I haven't tried this yet but it sure looks yummy!
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
summer
spring
picnics
quick
side dish
salads
brunch
chicken
american
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- pepper
- kosher salt
- 1 tablespoon dijon mustard
- 1/4 cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 cup parmesan shaved
- 1 pound new potatoes
- 2 1/2 pounds chicken rotisserie
- 3 bunches arugula thick stems removed
- 1/4 cup tarragon chopped
- Carbohydrate 21.3967925 g
- Cholesterol 140.375 mg
- Fat 43.587435 g
- Fiber 2.8513250515461 g
- Protein 39.8952475 g
- Saturated Fat 11.543278 g
- Serving Size 1 1 Serving (327g)
- Sodium 444.024 mg
- Sugar 18.5454674484539 g
- Trans Fat 2.849961 g
- Calories 642 calories
1. Place the potatoes in a large pot, cover with cold water, and bring to a boil. Add 1? tablespoons salt, reduce heat, and simmer until tender, 12-15 minutes. Drain, run under cold water to cool, and slice. 2. Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, ? teaspoon salt, and ? teaspoon pepper. Using a fork or your fingers, shred the chidken, discarding the skin and bones. 3. In individual bowls, combine the arugula, chicken, tarragon, and potatoes. Drizzle with the dressing and sprinkle with the parmesan.
