Salads

1. Preheat oven to 400 degrees F. Place tomatoes on a rimmed baking sheet and toss with 1 tsp. of the oil and salt. Spread on a baking sheet and cook until softened and beginning to shrivel, about 12 minutes.

2. Meanwhile, place potatoes in a large pot, cover with cold water, and bring to a boil. Reduce heat to mediumhigh, and simmer until fork tender, about 15 to 20 minutes. Drain, run under cold water to cool, and then quarter each potato.

3. In a separate large pot, place chicken in a single layer and add enough water to completely cover the breasts by at least 1 inch. Bring water to a very slight simmer with just a few bubbles breaking the surface over medium-high heat. Reduce heat to mediumlow, partially cover, and cook until meat is cooked through, about 10 to 15 minutes (depending on the thickness of the meat). Adjust heat as needed during cooking to maintain the slight simmer, and skim off any foam that forms. Remove chicken from water and when cool enough to handle, thinly slice.

4. While potatoes and chicken cook, toast the walnuts in a small skillet over medium heat, about 3 to 4 minutes. Watch carefully that they don't burn. As soon as they begin to smell fragrant and toasted, transfer to a small plate.

5. In a jar with a tight-fitting lid, combine remaining 2 Tbsp. olive oil, lime juice, horseradish, garlic, and pepper. Secure lid and shake well to blend.

6. Divide arugula and parsley among 4 plates and top with chicken slices, potatoes, and tomatoes. Drizzle with lime dressing, then sprinkle with nuts. Serve.

Source: Hannaford fresh Magazine, May - June 2015