Chicken Salad With Potatoes And Arugula

1. 1

   Place the potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 1/2 tablespoons salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and slice.

2. 2

   Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Using a fork or your fingers, shred the chicken, discarding the skin and bones.

3. 3

   In individual bowls, combine the arugula, chicken, tarragon, and potatoes. Drizzle with the dressing and sprinkle with the Parmesan.

4. 4

   Make Ahead: You can cook the potatoes, shred the chicken, and make the vinaigrette up to 24 hours in advance. Just before serving, slice the potatoes and assemble the salad as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.