Chicken Salad With Potatoes and Arugula

chicken-salad-potatoes Con Poulos


  • 1 pound new potatoes
  • 2 tablespoons salt, divided
  • 1 1/2 pounds skinless, boneless chicken breasts
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon pepper
  • 2 bunches arugula, thick stems removed (about 6 cups)
  • 1/4 cup chopped fresh tarragon
  • 2 ounces fresh Parmesan cheese, shaved (1/4 cup)


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.

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.

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

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

    Prep: 20 minutes; Cook: 18 minutes; Stand: 10 minutes.
  • Yield: Makes 4 servings (serving size: 1/4 salad)

Nutritional Information

Calories per serving: 369
Fat per serving: 18g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 11g
Polyunsaturated fat per serving: 2g
Protein per serving: 30g
Carbohydrate per serving: 21g
Fiber per serving: 2g
Cholesterol per serving: 71mg
Iron per serving: 3mg
Sodium per serving: 269mg
Calcium per serving: 143mg