Chicken and Potatoes With Mustard Vinaigrette

Chicken and Potatoes With Mustard Vinaigrette
Beatriz Da Costa
A hearty meal on a plate, the salad can be prepared (without the watercress) and refrigerated for up to 3 days. Fold in the watercress before serving.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

1
pound
small red- and white-skinned potatoes, mixed
1 1/2
tablespoons
kosher salt
skinless meat from 1 rotisserie chicken (about 4 cups)
1
tablespoon
Dijon mustard
2
tablespoons
white wine vinegar
1
large clove garlic, minced
1
teaspoon
honey
1
teaspoon
freshly ground black pepper
6
tablespoons
olive oil
2
tablespoons
capers, drained
1/2
bunch watercress, stemmed

Directions

  1. Place the potatoes and 1 tablespoon of the salt in a medium saucepan. Cover with cold water and bring to a boil.
  2. Reduce heat to a simmer, and cook for 20 minutes or until the potatoes are tender. Drain and set aside. Place the chicken in a large bowl and set aside.
  3. Whisk together the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper.
  4. Gradually whisk in the oil in a thin, steady stream until a medium-thick vinaigrette forms.
  5. Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, tossing to combine. Fold in the watercress just before serving
Susie Theodorou
February 2005

Nutritional Information

  • Per Serving
  • Calories 536
  • Fat 29 g
  • Sat Fat 5 g
  • Cholesterol 122 mg
  • Sodium 1,434 mg
  • Protein 46 g
  • Carbohydrate 23 g
  • Sugar 2 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 79 mg
What does this mean? See Nutrition 101.