Recipe by Kendra PeloJoaquin
This is a quick and delicious Chicken Salad that always gets devoured every time I make it. It can be eaten all on it's own without another dish because it has everything your body needs in a meal. I found it in the March 2005 edition of Real Simple. I've given the recipe exactly as it was printed, *but* I generally double the dressing, and use a whole bunch of watercress. Also, for potlucks or picnics, ignore the part about adding the watercress "just before serving" it travels just fine all mixed up.
- 1 lb small red and white potato
- 1 1⁄2 tablespoons kosher salt
- 1 rotisserie roasted deli chicken (no skin or bones about 4 cups)
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar (mine is flavored with taragon...yummy)
- 1 large garlic clove, minced
- 1 teaspoon honey
- 1 teaspoon fresh ground black pepper
- 6 tablespoons olive oil
- 2 tablespoons capers
- 1⁄2 bunch watercress, stemmed (You could use baby spinach or mesclun if watercress is unavailable)
Directions See How It's Made
- Boil the potatoes in salted water until tender.
- Put the chicken in a big bowl.
- Whisk the mustard, vinegar, garlic and honey together with salt and pepper.
- While whisking, gradually add the oil in a thin, steady stream.
- Halve the potatoes and combine with the chicken.
- Add the capers and vinaigrette, gently tossing with the chicken misture. Fold in the watercress just before serving.