Chicken, potatoes, and artichokes are natural flavor partners in this salad tossed with a creamy lemon-tarragon dressing. The artichokes in question come in a can and are preserved in a light brine instead of the more usual high-fat vinaigrette—just check the ingredient list to be sure you’re getting the right type.


1 pound small red potatoes
2 teaspoons minced garlic
1 1/2 teaspoons tarragon
1/2 teaspoon salt
1 1/2 cups water
1 pound chicken tenders
2 tablespoons light mayonnaise
1 tablespoon lemon juice
1 can (13 3/4 ounces) artichoke hearts, drained
1/2 cup jarred roasted red peppers


1 In a large pot of boiling water, cook the potatoes until tender, about 20 minutes. When cool enough to handle, thickly slice.

2 Meanwhile, in a large skillet, bring the garlic, tarragon, 1/4 teaspoon of the salt, and the water to a boil over medium heat. Add the chicken, cover, and reduce to a simmer. Simmer the chicken until cooked through, about 5 minutes. Transfer the chicken to a plate, reserving the poaching liquid.

3 Transfer 1 cup of the poaching liquid to a large bowl and let cool to room temperature. Whisk in the remaining 1/4 teaspoon salt, the mayonnaise, and lemon juice. Add the cooked chicken and potatoes, tossing to combine.

4 Add the artichokes and roasted peppers to the bowl with the chicken and toss to combine. Serve at room temperature or chilled. Makes 4 servings

Nutrition Facts

per serving: calories 273, total fat 4.5g, saturated fat 0.8g, cholesterol 68mg, dietary fiber 5g, carbohydrate 28g, protein 31g, sodium 557mg

good source of: niacin, potassium, selenium, vitamin B6, vitamin C


Artichokes are a good source of vitamin C, iron, potassium, magnesium, and folate. But they are an especially good source of fiber: A 2-ounce serving (the bottom of one large artichoke) has 3 grams.

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum—a benefit for your arthritic hands. However, some foods—like canned beans—can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 13 Sep 2011

Last Modified: 06 Apr 2015