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Chicken Salad With Potatoes and Arugula

Chicken Salad With Potatoes and Arugula
Chicken Salad With Potatoes and Arugula might be a good recipe to expand your main course recipe box. One serving contains 446 calories, 42g of protein, and 20g of fat. This gluten free and fodmap friendly recipe serves 4. If you have chicken breasts, olive oil, tarragon, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Place potatoes in a large pot, and cover with cold water; bring to a boil.
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PotatoPotato
WaterWater
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PotPot
2
Add 1 tablespoon salt, reduce heat, and simmer 1518 minutes or until tender.
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SaltSalt
3
Drain and run under cold water to cool; peel and slice.
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WaterWater
4
Fill a medium saucepan halfway with water. Bring to a boil, and add remaining 1 tablespoon salt.
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WaterWater
SaltSalt
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Sauce PanSauce Pan
5
Add chicken, and reduce heat to medium; gently simmer 1214 minutes or until cooked through.
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Whole ChickenWhole Chicken
6
Transfer to a cutting board, and let rest at least 10 minutes before shredding with a fork or your fingers.
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Cutting BoardCutting Board
7
Whisk together oil, vinegar, mustard, and pepper in a small bowl.
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MustardMustard
VinegarVinegar
PepperPepper
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
8
Divide arugula, chicken, tarragon, and potatoes evenly into 4 serving bowls.
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PotatoPotato
TarragonTarragon
ArugulaArugula
Whole ChickenWhole Chicken
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BowlBowl
9
Drizzle each with dressing, and top with Parmesan.
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ParmesanParmesan
DifficultyHard
Ready In45 m.
Servings4
Health Score28
Gluten Free
DietsGluten Free
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