Chicken, Potato And Mint Salad

• 1 whole chicken about 4 lbs
• 1 tablespoon olive oil
• 2 1/4 pounds new potatoes
• 8 ounces cherry tomatoes
• 5 ounces sugar snap peas blanched
• 1 cup arugula leaves
• 2 green onions finely chopped
• 2 tablespoons chopped fresh mint finely
• 2/3 cup extra virgin olive oil
• 1/3 cup white wine vinegar
• 1 tablespoon 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 blanched, arugula, green onions, mint finely, extra virgin olive oil, white wine vinegar, mustard

Taken from www.yummly.com/recipe/Chicken_-Potato-and-Mint-Salad-1406089 (may not work)