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    You are in: Home / Recipes / Chicken and Potatoes With Mustard Vinaigrette Recipe
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    Chicken and Potatoes With Mustard Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Kendra PeloJoaquin's Note:

    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.

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    Units: US | Metric


    1. 1
      Boil the potatoes in salted water until tender.
    2. 2
      Put the chicken in a big bowl.
    3. 3
      Whisk the mustard, vinegar, garlic and honey together with salt and pepper.
    4. 4
      While whisking, gradually add the oil in a thin, steady stream.
    5. 5
      Halve the potatoes and combine with the chicken.
    6. 6
      Add the capers and vinaigrette, gently tossing with the chicken misture. Fold in the watercress just before serving.

    Ratings & Reviews:


    Nutritional Facts for Chicken and Potatoes With Mustard Vinaigrette

    Serving Size: 1 (304 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 646.8
    Calories from Fat 367
    Total Fat 40.8 g
    Saturated Fat 8.5 g
    Cholesterol 131.5 mg
    Sodium 3182.7 mg
    Total Carbohydrate 25.4 g
    Dietary Fiber 2.7 g
    Sugars 2.5 g
    Protein 43.3 g

    The following items or measurements are not included:

    white wine vinegar

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