Chicken, Potato, and Arugula Salad with Mustard Vinaigrette

Chicken, Potato, and Arugula Salad with Mustard Vinaigrette

Chicken, Potato, and Arugula Salad with Mustard Vinaigrette
I like to have a healthy, quick meal that can be put together in under 30 minutes on those nights when we roll in after 7pm. We can still sit down as a family, get homework done, and have some downtime before its lights out for another action-packed day. This one bowl meal fits the bill, as you can use a store-bought rotisserie chicken or left over chicken from a previous meal.
    Servings
    4people
    Cook Time
    20minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    20minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1pound small red or gold potatoes, washed, scrubbed and cut in half
    • 4cup skinless rotisserie chicken, shredded (It’ll be most of the meat from the chicken)
    • 3ounce arugula, rinsed and patted dry
    • 1 1/2tablespoon Dijon mustard
    • 2 1/2tablespoon apple cider vinegar
    • 1 garlic clove, minced
    • 2teaspoon honey
    • 1/4cup extra-virgin olive oil
    • sea salt and ground black pepper, to taste
    Instructions
    1. Cover and steam the potatoes in a steamer over 1 ½ cups water in a medium saucepan until potatoes are fork tender but not mushy, about 7-10 min. (prick one of the potato halves with a fork to check for doneness).
    2. Transfer the potatoes to a large bowl and add the chicken. Set aside.
    3. Whisk together in a medium bowl the first 4 ingredients for the vinaigrette (Dijon mustard through the honey). Gradually whisk in the oil in a thin, steady stream until a medium-thick vinaigrette forms. Season with salt and the pepper.
    4. Add the vinaigrette to the chicken and potatoes, tossing to combine. Fold in the arugula just before serving
    Recipe Notes

    I like the peppery match between the arugula and mustard, but spinach, romaine, watercress, or even a butter lettuce would be perfect replacements. Choose whichever salad greens your family enjoys. Try another meat in place of chicken, such as steak or pork. I think a hearty grilled or pan seared tuna steak would suit this dish as well. For a vegetarian version, try a can or two of white or black beans in place of the chicken. Check the archives of THE WHOLE MEAL for an amazing slow cooker version of rotisserie chicken, “Slow Cooker Roasted Chicken”. I usually make this during the day and then when I get home, pull it from the slow cooker, let it cool slightly and shred the meat while the potatoes steam. I then strain out the onion mixture from the crock pot and save the remaining concentrated chicken stock for other recipes.

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