what's cooking wednesdays: the no-cook edition

hello, my lovelies and happy september!  i am a fall girl through and through and the fact that we are one step closer to the BEST month of the year {october, duh} has me grinning from ear to ear this morning.

i mentioned awhile back that eating with the beau is making me fat.  not cute.  most of this stems from my concern when i cook for us that a} i am making enough of something to fill his {much larger} appetite and b} something that he actually wants to eat.  i don't think i've been preparing unhealthy meals per se, but certainly been making meals that are much more calorie-dense than when i was just cooking for me.  but since my pants are fitting a little tighter and we're both getting ready to head into a very busy time of year, both personally and professionally, we've decided to make a conscious effort to not only eat healthier, but eat at home more often and on the cheap.

photo courtesy of real simple

so yesterday when i got my real simple daily recipe e-mail and this chicken salad recipe was featured, i knew it was going to make its way into our recipe repitoire.  i love salads and anything that reeks of french bistro fare, so i was good to go.  the beau said that you can't go wrong with meat and potatoes in any combination, so it fit his "guy food" requirements.  i made a few adjustments based on time and heat index {no way in hell was i turning on my stove yesterday in the 90+ degree heat}.  see my slightly adjusted version below:

chicken salad with potatoes and arugula

serves 4 {or 2 if you're cooking for someone who thinks 2 servings count as one. ahem.}

1 can sliced new potatoes

1/4 cup extra-virgin olive oile

1 tablespoon champagne vinegar

1 tablespoon Dijon mustard
splash of lemon juice

kosher salt and pepper

1 2 1/2-3lb rotisserie chicken {i got the lemon pepper flavor and it was SO yummy!}

1 box of mache lettuce {a.k.a. lamb's lettuce...very french, very delicious, and very healthy}
1/4 cup fresh tarragon leaves, chopped
1/4 cup Parmesan, shaved

in a small bowl, whisk together the oil, vinegar, mustard, lemon juice, and salt and pepper to taste.  using a fork or your fingers, shred the chicken, discarding the skin and bones. note: i only used half the chicken last night.  the rest is going into sandwiches for our lunch today.  in individual bowls, combine the mache, chicken, tarragon, and potatoes.  drizzle with the dressing and sprinkle with the Paremsan.

et voila!  you have a delicious, easy, no-cook dinner in literally minutes.  i served it with a side of my grandmother's homemade applesauce. what are your go-to healthy meals to please both sexes?

bon appetit!