Chicken and Potatoes With Mustard Vinaigrette

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4

ingredients

• 453.59 g small red and white potato
• 22.18 ml kosher salt
• 1 rotisserie roasted deli chicken (no skin or bones about 4 cups)
• 14.79 ml Dijon mustard
• 29.58 ml white wine vinegar (mine is flavored with taragon...yummy)
• 1 large garlic clove, minced
• 4.92 ml honey
• 4.92 ml fresh ground black pepper
• 88.74 ml olive oil
• 29.58 ml capers
• 1 bunch watercress, stemmed (You could use baby spinach or mesclun if watercress is unavailable)

directions

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