Looking for a refreshing and satisfying dish that combines the heartiness of chicken and potatoes with the peppery bite of arugula? Look no further! This Chicken Salad with Potatoes and Arugula is not only a perfect meal for any occasion but also a delightful way to elevate your salad game. With a creamy dressing that ties all the flavors together, this dish promises to be a crowd-pleaser at your next gathering. Ready to impress your family and friends? Let's dive into this simple yet delicious recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups potatoes, boiled and diced
- 2 cups arugula
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing the chicken: If not already cooked, poach or roast boneless chicken breasts until fully cooked through, reaching an internal temperature of 165°F. Allow chicken to cool, then shred using two forks.
- Wash potatoes thoroughly and cut into uniform 1/2-inch cubes. Place potatoes in a medium saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 10-12 minutes until tender but not mushy. Drain and let cool slightly.
- In a large mixing bowl, combine shredded chicken and cooled potato cubes. This provides a sturdy base for the salad.
- Prepare the dressing by whisking together mayonnaise, fresh lemon juice, salt, and black pepper in a separate small bowl until smooth and well combined.
- Pour the dressing over the chicken and potato mixture, gently folding to ensure even coating without breaking the potato pieces.
- Wash and pat dry the arugula leaves. If leaves are large, roughly chop them to make them more manageable in the salad.
- Just before serving, fold the arugula into the chicken and potato mixture to maintain its fresh, crisp texture.
- Taste and adjust seasoning with additional salt and pepper if needed. For extra flavor, consider adding chopped fresh herbs like chives or parsley.
- Serve immediately at room temperature or slightly chilled. The salad can be garnished with additional arugula leaves or a light sprinkle of black pepper.
Tips
- Cook the Chicken Ahead: To save time, consider cooking your chicken a day in advance. Poaching or roasting the chicken the night before allows the flavors to deepen and makes shredding easier.
- Perfect Potato Texture: When boiling your potatoes, ensure they are cut into uniform pieces to achieve even cooking. Keep an eye on them to prevent them from becoming too soft; they should be tender but hold their shape.
- Customize Your Dressing: Feel free to experiment with the dressing! Adding a teaspoon of Dijon mustard or a sprinkle of garlic powder can give it an extra kick.
- Fresh Herbs for Flair: Enhance the flavor by tossing in fresh herbs like chives, parsley, or even dill. They add a burst of freshness that complements the salad beautifully.
- Serve at the Right Temperature: For the best taste, serve your salad at room temperature or slightly chilled. This ensures that the arugula remains crisp and vibrant.
- Meal Prep Friendly: This salad keeps well in the fridge for a day or two, making it a great option for meal prep. Just remember to add the arugula right before serving to keep it fresh.
- Garnish for Presentation: A light sprinkle of black pepper or a few extra arugula leaves on top can make your salad look even more appetizing when serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 80mg