Chicken Salad With Green Beans and Potatoes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 pound(s) small new potatoes, halved |
8 ounce(s) green beans |
3 tablespoon(s) extra-virgin olive oil |
2 teaspoon(s) dijon mustard |
1 tablespoon(s) white wine vinegar |
kosher salt and black pepper |
1 2- to 2 1/2- pound(s) rotisserie chicken, meat shredded |
1 bunch(es) watercress, thick stems removed |
1 yellow bell pepper, sliced |
Directions:
1. Cook the potatoes in a steamer basket set over simmering water, covered, for 10 minutes.
2. Add the green beans and cook, covered, until the potatoes and beans are tender, 4 to 5 minutes. Run under cold water to cool.
3. In a small bowl, whisk together the oil, mustard, vinegar, and 1/4 teaspoon each salt and pepper.
4. Divide the chicken, watercress, bell pepper, potatoes, and beans among plates. Drizzle with the dressing.
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