Chicken and Potatoes With Mustard Vinaigrette
- 1 lb small red and white potato
- 1 12 tablespoons kosher salt
- 1 rotisserie roasted deli chicken (no skin or bones about 4 cups)
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar (mine is flavored with taragon...yummy)
- 1 large garlic clove, minced
- 1 teaspoon honey
- 1 teaspoon fresh ground black pepper
- 6 tablespoons olive oil
- 2 tablespoons capers
- 12 bunch watercress, stemmed (You could use baby spinach or mesclun if watercress is unavailable)
- Boil the potatoes in salted water until tender.
- Put the chicken in a big bowl.
- Whisk the mustard, vinegar, garlic and honey together with salt and pepper.
- While whisking, gradually add the oil in a thin, steady stream.
- Halve the potatoes and combine with the chicken.
- Add the capers and vinaigrette, gently tossing with the chicken misture.
- Fold in the watercress just before serving.
red, kosher salt, rotisserie, mustard, white wine vinegar, garlic, honey, fresh ground black pepper, olive oil, capers, could
Taken from www.food.com/recipe/chicken-and-potatoes-with-mustard-vinaigrette-143298 (may not work)