Warm Chicken Salad With Asparagus And Creamy Dill Dressing

• Kosher salt
• 1 pound baby new potatoes
• 1 (2 1/2-pound) rotisserie chicken
• 1/3 cup mayonnaise
• 1/4 cup finely chopped dill
• 3 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1 pound asparagus (about 1 bunch), trimmed
• 2 cups watercress or baby arugula
• 1/2 cup mint leaves
• Lemon wedges (for serving)

1. Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.
2. Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.
3. Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
4. Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.

kosher salt, baby new potatoes, rotisserie chicken, mayonnaise, dill, lemon juice, mustard, freshly ground black pepper, arugula, mint leaves, lemon wedges

Taken from www.epicurious.com/recipes/food/views/warm-chicken-salad-with-asparagus-and-creamy-dill-dressing (may not work)