Chicken Salad With Potatoes and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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) |
Directions:
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.
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