This past weekend I cooked dinner for the Philadelphia power couple. I was nervous, admittedly because I had never had these friends over for dinner before and I know what big foodies they are. I decided to challenge myself and roast a chicken and potatoes. I had not done that before either so I thought it would be a fun experiment. It came out pretty well. I didn’t photograph it but I probably should have. I’ll get to it eventually. Anyway, I made this from the leftovers and a few notable additions.
Chipotle Arugula Roasted Chicken Salad
A great use for leftover chicken. The arugula and chipotle give a tangy heat to this quick lunch.
Ingredients
- 1/2 leftover roasted chicken
- 5 leftover roasted red bliss potatoes
- 2 chipotle peppers in adobo
- 1 handful of arugula
- 1/4 cup mayonnaise
- salt
- pepper
Instructions
- Thoroughly debone chicken and chop up into bite sized chunks. Chop potatoes as well and add to a bowl.
- Mince chipotles and add to same bowl. Add arugula.
- Add mayonnaise and mix well. Add salt and pepper to taste.
- Eat on toast or a pita.
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- All the ingredients
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- Chop chicken and potatoes
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- Mix arugula, chipotle and mayo
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- All done
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- Finished dish
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- Chipotle Arugula Roasted Chicken Salad
