- 4
Ingredients
- 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)
Preparation
Step 1
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.
CALORIES 369
FAT 18g (sat 4g, mono 11g, poly 2g)
PROTEIN 30g
CARBOHYDRATE 21g
FIBER 2g
CHOLESTEROL 71mg
IRON 3mg
SODIUM 269mg
CALCIUM 143mg