This is another salad recipe compliments of my Mama. I can't take credit for making this, only devouring it late at night after I came to visit my parents.
Ingredients:
1/2 pound new potatoes
Kosher salt and pepper to taste
2 Tablespoons olive oil
1 1/2 teaspoon white wine vinegar
1/2 tablespoon Dijon mustard
1 1/2 to 2 pound rotisserie chicken
2 bunches (about 3 cups) of arugula with the stems removed
2 tablespoons fresh tarragon leaves, chopped
1/4 cup Parmesan, shaved
Directions:
1. Cook the potatoes in a large pot filled with cold water. Bring the water to to a boil. Then add the salt and reduce the heat to simmer the potatoes until they are tender. Drain the potatoes and immediately run them under cold water. After the potatoes have cooled. slice them.
2. Whisk the olive oil, vinegar, mustard, salt and pepper together. Set the dressing aside. To prepare the chicken shred the meat and remove the skin and bones.
3. When ready to serve the salad, combine the arugula, chicken, fresh tarragon, and potatoes. Drizzle with the dressing and sprinkle shaved parmesan overtop.
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