Rating: 3.5 stars
87 Ratings
  • 5 star values: 18
  • 4 star values: 31
  • 3 star values: 22
  • 2 star values: 11
  • 1 star values: 5

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Credit: Beatriz Da Costa

Recipe Summary test

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes and 1 tablespoon of the salt in a medium saucepan. Cover with cold water and bring to a boil.

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  • 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.

  • Whisk together the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper.

  • Gradually whisk in the oil in a thin, steady stream until a medium-thick vinaigrette forms.

  • Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, tossing to combine. Fold in the watercress just before serving

Nutrition Facts

536 calories; fat 29g; saturated fat 5g; cholesterol 122mg; sodium 1434mg; protein 46g; carbohydrates 23g; sugars 2g; fiber 2g; iron 3mg; calcium 79mg.
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