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peeled. you can also use red potatoes for this recipe.
(up to 3 lbs, meat shredded).
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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.
In individual bowls, combine the arugula, chicken, tarragon, and potatoes. Drizzle with the dressing and sprinkle with the Parmesan.
If you want to add some fresh vegetables, this salad pairs well with both cucumbers and fresh tomatoes (heirloom if they are in season).
This recipe has the following nutrient totals:
Protein 80.4 g
Carbohydrates 22.4 g
Iron 1.94 mg
Fiber 7.50 g
Calcium 96.9 mg
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