Chicken and Potatoes With Mustard Vinaigrette |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
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. Ingredients:
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:
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.
|
|