Con Poulos
Yield
Makes 4 servings (serving size: 1/4 salad)

Prep: 20 minutes; Cook: 18 minutes; Stand: 10 minutes.

How to Make It

Step 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.

Step 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.

Step 3

Whisk together oil, vinegar, mustard, and pepper in a small bowl.

Step 4

Divide arugula, chicken, tarragon, and potatoes evenly into 4 serving bowls. Drizzle each with dressing, and top with Parmesan.

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