Chicken Salad With Potatoes and Arugula

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

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.