Chicken Salad With Potatoes and Arugula

Ingredients

• 6 cups arugula thick
• 1 tablespoon dijon mustard 
• 0.3 cup tarragon fresh chopped
• 1 pound new potatoes 
• 0.3 cup olive oil extra-virgin
• 0.3 cup parmesan cheese fresh shaved
• 0.3 teaspoon pepper 
• 2 tablespoons salt divided
• 1.5 pounds chicken breasts boneless skinless
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• whisk
• pot
• cutting board

Directions

1. Place potatoes in a large pot, and cover with cold water; bring to a boil.
2. Add 1 tablespoon salt, reduce heat, and simmer 1518 minutes or until tender.
3. Drain and run under cold water to cool; peel and slice.
4. Fill a medium saucepan halfway with water. Bring to a boil, and add remaining 1 tablespoon salt.
5. Add chicken, and reduce heat to medium; gently simmer 1214 minutes or until cooked through.
6. Transfer to a cutting board, and let rest at least 10 minutes before shredding with a fork or your fingers.
7. Whisk together oil, vinegar, mustard, and pepper in a small bowl.
8. Divide arugula, chicken, tarragon, and potatoes evenly into 4 serving bowls.
9. Drizzle each with dressing, and top with Parmesan.