Chicken, Potato And Mint Salad

• 1 None whole chicken (about 4 lbs)
• 1 tbsp olive oil
• 2 1/4 lbs new potatoes
• 8 oz cherry tomatoes
• 5 oz sugar snap peas, blanched
• 1 cup arugula leaves
• 2 None green onions, finely chopped
• 2 tbsp finely chopped fresh mint
• None None FOR THE DRESSING
• 2/3 cup extra-virgin olive oil
• 1/3 cup white wine vinegar
• 1 tbsp Dijon mustard

1. Preheat the oven to 350u0b0F. Place chicken on a rack in a roasting pan. Brush with olive oil and season to taste.
2. Roast for 1 hour 15 mins, or until juices run clear when tested with a skewer. Cool slightly. Remove flesh and discard bones and skin. Set aside.
3. Place potatoes in a large saucepan of salted water. Bring to a boil on high heat. Reduce heat to low and simmer for 15-20 mins until tender. Drain well. Cut into slices. Keep warm.
4. Toss chicken, potatoes, tomatoes, peas, arugula, onions and mint in a large bowl. For the dressing, whisk all ingredients in a medium bowl. Season to taste. Drizzle over salad; toss to coat. Serve salad warm or cold.

chicken, olive oil, potatoes, tomatoes, sugar snap peas, arugula, green onions, fresh mint, dressing, extravirgin olive oil, white wine vinegar, mustard

Taken from recipes-plus.com/api/v2.0/recipes/23712 (may not work)