small new potatoes, halved
extra-virgin olive oil
white wine vinegar
kosher salt and black pepper
2- to 2 1/2-pound rotisserie chicken, meat shredded
bunch watercress, thick stems removed
yellow bell pepper, sliced
- Cook the potatoes in a steamer basket set over simmering water, covered, for 10 minutes.
- Add the green beans and cook, covered, until the potatoes and beans are tender, 4 to 5 minutes. Run under cold water to cool.
- In a small bowl, whisk together the oil, mustard, vinegar, and ¼ teaspoon each salt and pepper.
- Divide the chicken, watercress, bell pepper, potatoes, and beans among plates. Drizzle with the dressing.