Creamy Rotisserie Chicken and Arugula Potato Salad

This dish combines tender rotisserie chicken with peppery arugula and creamy potatoes, creating a delightful balance of flavors and textures. The addition of caramelized onions adds sweetness, while a light cream dressing brings it all together. Perfect for a satisfying lunch or a light dinner, this recipe respects traditional culinary principles while adding a modern twist.

Ingredients:

• 2 cups rotisserie chicken, shredded
• 4 medium potatoes, diced
• 1 cup arugula, roughly chopped
• 1 medium onion, thinly sliced
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh lemon juice, to taste

Instructions:

1. 1. Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.
2. 2. In a skillet, heat olive oil over medium heat. Add sliced onions and cook until caramelized, about 10 minutes. Season with salt and pepper.
3. 3. In a large bowl, combine the cooked potatoes, shredded rotisserie chicken, caramelized onions, and arugula.
4. 4. In a small bowl, whisk together heavy cream, fresh lemon juice, salt, and pepper. Adjust seasoning to taste.
5. 5. Pour the cream dressing over the potato salad mixture and gently toss to combine.
6. 6. Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavors.