Smoked Chicken And Pecan Salad - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F. Combine potatoes with oil in a baking dish. Season to taste. Bake for 25-30 mins, or until golden and tender. Let cool slightly.
Meanwhile, in a large bowl, combine chicken, arugula and pecans. Add cooled potatoes. Store in an airtight container in the fridge.
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.