Ingredients
- 16 ounces tiny new potatoes
- 1 tablespoon rice vinegar
- 1 tablesooon dry white wine
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 3 tablespoons plain nonfat yogurt
- 8 ounces smoked chicken
- 4 ears corn
- 1 small red onion to yield 6 tablespoons finely chopped
- Fresh sprigs fresh basil to yield 2 tablespoons chopped
- 2 ounces arugula, about 2 cups
- ⅛ teaspoon salt, optional
- Freshly ground black pepper
- 2 medium-large ripe tomatoes
- Nutritional Information
Nutritional analysis per serving (2 servings)
1002 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 111 grams carbohydrates; 13 grams dietary fiber; 29 grams sugars; 39 grams protein; 85 milligrams cholesterol; 387 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Scrub but do not peel the potatoes. Cook in water to cover in pot large enough to hold the corn as well. Cover the pot, and cook the potatoes until they are tender, for 10 to 20 minutes, depending on size. If you cannot find very small potatoes, cut them up.
- In serving bowl whisk together vinegar, wine, oil and mustard; stir in yogurt.
- Cut the chicken into bite-size chunks, and add to dressing.
- Shuck corn.
- Finely chop the onion; wash dry and chop the basil and stir onion and basil into the dressing.
- Trim the tough stems from the arugula, wash thoroughly and dry.
- Two minutes before the potatoes are ready, place a steamer in the pot and add the corn.
- When potatoes and corn are cooked, drain them well. Cut potatoes into quarters or halves. Combine the potatoes with the dressing, and season with salt, if desired, and pepper.
- Wash, trim and cut the tomatoes into thick slices. Arrange the arugula on a serving plate; top with tomato slices, spoon the potato-chicken salad over tomatoes and serve corn on the side.
45 minutes
Dining and Cooking