Tuesday, August 3, 2010

Good Taste: Chicken Salad with Potatoes and Arugula

From August 2008 Real Simple

1 pound new potatoes
Kosher salt and pepper
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 rotisserie chicken
3 bunches arugula, thick stem removed
1/4 cup fresh tarragon leaves, chopped
1/2 cup Parmesan, shaved

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.

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 skin and bones.

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

Thoughts: Perfect autumn salad, especially on a busy day.

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