Randy Higi's smoked chicken and potato salad

Preparation

1. Step 1

   Remove and discard the skin of the chicken or turkey. Remove the meat from the bones and pull the meat into shreds. Set aside.

2. Step 2

   Peel the potatoes and put them in a saucepan. Add water to cover and salt to taste. Bring to the boil and let simmer about 20 minutes, until tender. Drain and set aside.

3. Step 3

   Put the garlic and mustard in a small mixing bowl. Stir in the vinegar and, using a wire whisk, beat in the oil.

4. Step 4

   Put the shredded chicken in a heavy skillet and add about onequarter cup of the garlic-mustard dressing. Put over low heat and stir briefly until barely warm throughout. Remove from the heat and let cool.

5. Step 5

   Cut the potatoes into one-quarter-inch slices. Put the slices in a mixing bowl and add the mushrooms. Add the remaining dressing and blend. Let stand one hour.

6. Step 6

   Arrange the lettuce leaves around and in the center of a platter. Place the chicken in a mound in the center. Surround the chicken with the arugula or watercress. Spoon the potato salad over the arugula or watercress and serve.