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RELATED RECIPES
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Chicken Salad With Potatoes and Arugula
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40 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
kid friendly
has meat
(?)
Has meat from:
rotisserie chicken
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
rotisserie chicken
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
rotisserie chicken
pescetarian
(?)
Not pescetarian due to:
rotisserie chicken
paleo
(?)
Not paleo due to:
parmesan cheese
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
lb
peeled. you can also use red potatoes for this recipe.
 
 
 
(for seasoning).
 
 
 
(for seasoning).
 
1/4
cups
(extra-virgin).
 
1
tbsp
 
1
tbsp
 
3
bunches
(about 6 cups).
 
2 1/2
lbs
(up to 3 lbs, meat shredded).
 
1/4
cups
(fresh), chopped.
 
1/4
cups
(2 ounces), shaved.
 
 
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PREPARATION
1.
Place the potatoes in a large pot, cover with cold water, and bring to a boil.
2.
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.
3.
Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4.
In individual bowls, combine the arugula, chicken, tarragon, and potatoes. Drizzle with the dressing and sprinkle with the Parmesan.
NOTES, TIPS, TRICKS, HINTS, ETC:
If you want to add some fresh vegetables, this salad pairs well with both cucumbers and fresh tomatoes (heirloom if they are in season).
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 763
Protein 80.4 g
Carbohydrates 22.4 g
Iron 1.94 mg
Fiber 7.50 g
Calcium 96.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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