Chicken & Potatoes With Mustard Vinaigrette

• 1 lb. small new potatoes, halved
• 1 fully cooked rotisserie chicken, shredded into pieces (no skin)
• 2 T grainy mustard
• 2 T white wine vinegar
• 2 large garlic gloves, minced
• 2 T honey
• 6 T olive oil
• 3 T capers
• 1 cup fresh spinach leaves
• salt and pepper to taste

1. Place the potatoes in a medium pot and cover with cold water. Bring to a boil, reduce heat and simmer for 20 minutes, or until potatoes are tender. Drain and set aside. Place chicken in a large bowl, set aside. Using a whisk, combine the mustard, vinegar, garlic and honey in a medium bowl. Whisk in the olive oil. Fold in the capers. Add that potatoes and chicken together, then add the mustard vinaigrette. Fold in the spinach until wilted but still green.

potatoes, rotisserie chicken, t, t, garlic, t, olive oil, capers, fresh spinach leaves, salt

Taken from www.epicurious.com/recipes/member/views/chicken-potatoes-with-mustard-vinaigrette-52479211 (may not work)