Chicken and Potatoes with Mustard Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound small red- and white-skinned potatoes, mixed |
boneless, skinless meat from 1 rotisserie chicken (about 4 cups) |
1 1/2 tablespoons kosher salt |
1 tablespoon dijon mustard |
2 tablespoons white wine vinegar |
1 large clove garlic, minced |
1 teaspoon honey |
1 teaspoon freshly ground black pepper |
6 tablespoons olive oil |
2 tablespoons capers, drained |
1/2 bunch watercress, stemmed |
Directions:
1. Place the potatoes and 1 tablespoon of the salt in a medium saucepan and cover with cold water. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes or until the potatoes are tender. Drain and set aside. Place the chicken in a large bowl and set aside. Using a whisk, combine the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper. While whisking, gradually add the oil in a thin, steady stream until a medium-thick vinaigrette is formed. Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, gently tossing with the chicken mixture. Fold in the watercress just before serving.
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