Chicken, Potato And Mint Salad - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0F. Place chicken on a rack in a roasting pan. Brush with olive oil and season to taste.
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.
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.
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.