Friday, April 9, 2010

Chicken Salad with Potatoes and Arugula

(my adaptation of a Real Simple magazine recipe)
Serves 4

1 pound baby potatoes
Salt and Pepper
3 chicken breasts, grilled
3 bunches baby arugula
1/2 c. shaved parmesan
1/2 c. low fat yogurt ranch or caesar dressing

Boil potatoes with salt until tender, about 15 minutes. Remove from water and slice each potato in half.
Slice or shred the chicken breasts using a fork.
Divide arugula between 4 dishes.  Place sliced potatoes and chicken on the arugula and drizzle with dressing.  Season with pepper, and top with shaved parmesan. 

This salad is excellent when served while the potatoes and chicken are still warm!
You can cook the chicken and potatoes 24 hours in advance. Slice the potatoes and assemble when needed. 


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