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Chicken Salad With Potatoes and Arugula
- 1 pound new potatoes
- 1/4 cup kosher salt and black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 3 Dijon mustard
- 1 bunches arugula, thick stems removed (about 6 cups)
- 1/4 cup 2 1/2- to 3-pound rotisserie chicken, meat shredded
- 1/4 cup fresh tarragon leaves, chopped
Directions:View on Real Simple
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