1. Place the potatoes in a large pot, cover with cold water, and bring to a boil. Add 1? tablespoons salt, reduce heat, and simmer until tender, 12-15 minutes. Drain, run under cold water to cool, and slice.
2. Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, ? teaspoon salt, and ? teaspoon pepper. Using a fork or your fingers, shred the chidken, discarding the skin and bones.
3. In individual bowls, combine the arugula, chicken, tarragon, and potatoes. Drizzle with the dressing and sprinkle with the parmesan.
You can cook the potatoes, shred the chicken, and make the vinaigretter up to 24 hours in advance. Just before serving, slice the potatoes and assemble the salad as directed.
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 4|
|Calories from Fat: 392 (61%)|
|Amt Per Serving||% DV|
|Total Fat 43.6g||58 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 21.9g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 140.4mg||43 %|
|Sodium 444mg||15 %|
|Potassium 878.5mg||23 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 18.5g|
|Protein 39.9g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 642
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