Rotisserie Chicken, Potato And Asparagus Salad

• 20 None baby potatoes, unpeeled
• 1 lb green beans, trimmed
• 1 bunch asparagus spears, cut into 2 1/2 inch pieces
• 1/3 cup fresh flat-leaf parsley, chopped
• 1 None rotisserie chicken, shredded
• None None Dressing
• 1 tbsp wholegrain mustard
• 1 tbsp honey
• 1 tbsp sherry vinegar
• 2 tbsp olive oil
• 1 tbsp fresh parsley, finely chopped

1. Bring a saucepan of water to a boil. Add potatoes and 2 tsp salt. Simmer for 15 mins. Add beans and cook for 3 mins. Add asparagus and cook for 2 mins. Drain. Halve potatoes.
2. Meanwhile, to make the dressing, whisk together mustard, honey, vinegar, olive oil and parsley until thickened. Season. Toss vegetables and parsley in dressing. Add chicken and drizzle with any remaining dressing. Serve.

potatoes, green beans, parsley, rotisserie chicken, dressing, wholegrain mustard, honey, sherry vinegar, olive oil, parsley

Taken from recipes-plus.com/api/v2.0/recipes/24132 (may not work)