Smoked Chicken And Pecan Salad

• 1 lb small new potatoes, scrubbed, halved
• 2 tbsp olive oil
• 2 None smoked chicken breasts, thinly sliced
• 3 oz baby arugula
• 2/3 cup pecans, toasted, chopped
• None None Aioli
• 1/2 cup whole-egg mayonnaise
• 1 tbsp lemon juice
• 2 cloves garlic, minced

1. Preheat oven to 400u0b0F. Combine potatoes with oil in a baking dish. Season to taste. Bake for 25-30 mins, or until golden and tender. Let cool slightly.
2. Meanwhile, in a large bowl, combine chicken, arugula and pecans. Add cooled potatoes. Store in an airtight container in the fridge.
3. To make the aioli, in a small bowl, whisk together all ingredients. Season to taste. Store in the fridge. Drizzle aioli over salad just before serving. Toss gently.

new potatoes, olive oil, chicken breasts, baby arugula, pecans, aioli, wholeegg mayonnaise, lemon juice, garlic

Taken from recipes-plus.com/api/v2.0/recipes/32432 (may not work)