Dressing
- In a bowl, whisk together the oil, vinegar, mayonnaise, mustard and honey. Season with salt and pepper. Add the shallot and mix well. Set aside.
Salad
- Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 15 minutes or until the potatoes are tender. Drain and let cool. On a work surface, cut the potatoes in half.
- In a large non-stick skillet over high heat, brown the chicken in the oil. Season with salt and pepper. Add the potatoes and cook until nicely browned and the chicken is cooked through. Transfer to a large bowl and let cool.
- Add the dressing and arugula to the bowl of chicken and potatoes. Season with salt and pepper. Toss gently. Serve immediately.
Chef’s tip
The arugula can be replaced with another type of lettuce you already have on hand. To prevent any waste, toss the potatoes and chicken with the dressing and serve over individual portions of lettuce.