Trouble With Toast

Recipe: Chicken Salad with Potatoes and Arugula | August 6, 2008

Air travel pretty much sucks. The airport has no good food, security lines are long and full of frickin’ idiots, departing and/or arriving on time pretty much requires an act of God, and you can’t even borrow a blanket if you’re chilly.

On my way back from Baltimore last week, however, I ended up having a pretty good experience. Because my travel plans were flexible, I not only scored a free round-trip ticket for taking a later flight, but I also splurged on some killer food magazines to read while I waited. The former is excellent because it will allow me to visit my sis in San Francisco. The latter is excellent because it provided the inspiration for last night’s supper.

This meal (from Real Simple magazine) couldn’t be simpler–seriously, the hardest thing about it is boiling potatoes–but it was tasty, fresh, and satisfying. You could certainly roast your own chicken or use grilled breasts, but for a busy weeknight dinner, a store-bought rotisserie bird does the trick nicely.

  • 1 pound new potatoes
    Kosher salt and pepper
    1/4 cup extra-virgin olive oil
    1 tablespoon white wine vinegar
    1 tablespoon Dijon mustard
    1 rotisserie chicken (about 2-3 pounds)
    6 cups arugula
    1/4 cup fresh tarragon leaves, chopped (note: I left this out, as my local supermarket was out of tarragon)
    1/2 cup shaved Parmesan (note: I left this out, as I am a bonehead and forgot I had it)

Place the potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 1/2 tablespoons salt, reduce heat, and simmer until tender, 15-20 minutes. Drain, run under cold water to cool, and slice. Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Using a fork or your fingers, shred the chicken, discarding the skin and bones. In individual bowls, combine the arugula, chicken, tarragon, and potatoes. Drizzle with the dressing and sprinkle with the Parmesan.



  1. This looks super easy and tasty. Too bad about the tarragon…I love tarragon.

    Comment by Lemmonex — August 6, 2008 @ 12:15 pm

  2. Easy and tasty, check and check! Honestly, I didn’t miss the tarragon, but it’s not my most favorite herb (that honor goes to either basil or cilantro), so that could explain it.

    Comment by bettyjoan — August 6, 2008 @ 10:45 pm

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