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Chicken salad with potatoes and arugula
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| Ingredients | |
| 1 pound | new potatoes |
| kosher salt | |
| black pepper | |
| 1/4 cup | extra-virgin olive oil |
| 1 tablespoon | white wine vinegar |
| 1 tablespoon | Dijon mustard |
| 3 bunches | arugula, thick stems removed (about 6 cups) |
| 1 2 1/2- to 3-pound | rotisserie chicken, meat shredded |
| 1/4 cup | fresh tarragon leaves, chopped |
| 1/4 cup | Parmesan, shaved (2 ounces) |
Directions
Place the potatoes in a large pot, cover with cold water, and bring to a boil.
Add 1 ½ tablespoons salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and slice.
Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
In individual bowls, combine the arugula, chicken, tarragon, and potatoes. Drizzle with the dressing and sprinkle with the Parmesan.
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