Roasted-chicken-and-potato Salad With Béarnaise Dressing

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Details

21 Ingredients

• 2 Tbsps unsalted butter
• 3/4 cup vegetable oil
• 1/2 lb small red potatoes, halved
• Salt and freshly ground pepper
• 1/2 lb shiitake mushrooms, stems discarded and caps quartered
• 1/2 tsp chopped rosemary
• 1/2 tsp chopped thyme
• 1/2 tsp chopped oregano
• Four 6-oz boneless chicken breast halves, with skin
• 1 1/2 Tbsps dry white wine
• 1 1/2 Tbsps white wine vinegar
• 1 small shallot, minced
• 2 large egg yolks
• 3 1/2 tsps fresh lemon juice
• 1 tsp powdered mustard
• 2 Tbsps chopped tarragon
• 2 Tbsps extra-virgin olive oil
• 6 ozs watercress, stems discarded
• 6 ozs arugula, stems discarded
• 4 ozs cucumber—peeled, quartered and thinly sliced
• 1/2 small red onion, thinly sliced