Hearty Chicken Salad with New Potatoes, Pickled Rhubarb & Goat Cheese

Hearty Chicken Salad

with New Potatoes, Pickled Rhubarb & Goat Cheese

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This recipe gives special treatment to one of our favorite springtime ingredients: rhubarb. Though it’s most famous for its appearance in pies, rhubarb makes for a great addition to salads, too. We’re shaving the crimson stalks into beautiful, thin ribbons and pickling them with red wine vinegar. This highlights their natural tartness (and balances it with a bit of sweetness), perfectly accenting the tarragon-infused chicken.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
Hearty Chicken Salad with New Potatoes, Pickled Rhubarb & Goat Cheese
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Snap off and discard the tough, woody stem ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Pick the tarragon leaves off the stems; reserve the stems and roughly chop the leaves. Using a peeler, shave the rhubarb into thin ribbons; transfer to a medium, heatproof bowl. Trim off and discard the root end of the lettuce; separate the leaves. Cut the radishes into ½-inch-thick wedges.

Cook the potatoes & asparagus:
2 Cook the potatoes & asparagus:

Place the potatoes in a medium pot. Add enough water to cover the potatoes; season with salt. Heat to boiling on high. Once boiling, cook 13 to 15 minutes, or until tender when pierced with a fork. Add the asparagus; cook 1 to 2 minutes, or until bright green and tender. Drain thoroughly and transfer to a bowl. Using a fork, smash each of the cooked potatoes. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.

Cook & shred the chicken:
3 Cook & shred the chicken:

While the potatoes cook, add the chicken and tarragon stems to the large pot of boiling water. Cook 8 to 10 minutes, or until the chicken is cooked through. Drain thoroughly and transfer to a clean work surface. Discard the tarragon stems. Using 2 forks, shred the cooked chicken into bite-sized pieces. Set aside.

Pickle the rhubarb:
4 Pickle the rhubarb:

While the chicken cooks, in a small pot, combine the vinegar, sugar and 2 tablespoons of water. Heat to boiling on high. Once boiling, remove from heat and carefully pour over the bowl of rhubarb. Let stand for at least 10 minutes.

Make the dressing:
5 Make the dressing:

In a medium bowl, combine the mustard, poppy seeds and 2 tablespoons of the rhubarb pickling liquid. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

In a large bowl, combine the shredded chicken, pickled rhubarb (draining just before adding), smashed potatoes and cooked asparagus, radishes, tarragon leaves, goat cheese and enough of the dressing to coat the mixture (you may have extra dressing). Toss to coat; season with salt and pepper to taste. Divide the butter lettuce between 2 dishes and top with the chicken and vegetable mixture. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Snap off and discard the tough, woody stem ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Pick the tarragon leaves off the stems; reserve the stems and roughly chop the leaves. Using a peeler, shave the rhubarb into thin ribbons; transfer to a medium, heatproof bowl. Trim off and discard the root end of the lettuce; separate the leaves. Cut the radishes into ½-inch-thick wedges.

2 Cook the potatoes & asparagus:

Place the potatoes in a medium pot. Add enough water to cover the potatoes; season with salt. Heat to boiling on high. Once boiling, cook 13 to 15 minutes, or until tender when pierced with a fork. Add the asparagus; cook 1 to 2 minutes, or until bright green and tender. Drain thoroughly and transfer to a bowl. Using a fork, smash each of the cooked potatoes. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.

Cook the potatoes & asparagus:
Cook & shred the chicken:
3 Cook & shred the chicken:

While the potatoes cook, add the chicken and tarragon stems to the large pot of boiling water. Cook 8 to 10 minutes, or until the chicken is cooked through. Drain thoroughly and transfer to a clean work surface. Discard the tarragon stems. Using 2 forks, shred the cooked chicken into bite-sized pieces. Set aside.

4 Pickle the rhubarb:

While the chicken cooks, in a small pot, combine the vinegar, sugar and 2 tablespoons of water. Heat to boiling on high. Once boiling, remove from heat and carefully pour over the bowl of rhubarb. Let stand for at least 10 minutes.

Pickle the rhubarb:
Make the dressing:
5 Make the dressing:

In a medium bowl, combine the mustard, poppy seeds and 2 tablespoons of the rhubarb pickling liquid. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.

6 Finish & plate your dish:

In a large bowl, combine the shredded chicken, pickled rhubarb (draining just before adding), smashed potatoes and cooked asparagus, radishes, tarragon leaves, goat cheese and enough of the dressing to coat the mixture (you may have extra dressing). Toss to coat; season with salt and pepper to taste. Divide the butter lettuce between 2 dishes and top with the chicken and vegetable mixture. Enjoy!

Finish & plate your dish:
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