Chicken And Potatoes With Mustard Vinaigrette

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb small red and potato
• 1 1/2 tablespoons kosher salt
• 1 rotisserie roasted deli chicken (no skin or bones about 4 cups)
• 1 tablespoon dijon mustard
• 2 tablespoons 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
• 1/2 bunch watercress, stemmed (you could use baby spinach or mesclun if watercress is unavailable)

Recipe

• 1 boil the potatoes in salted water until tender.
• 2 put the chicken in a big bowl.
• 3 whisk the mustard, vinegar, garlic and honey together with salt and pepper.
• 4 while whisking, gradually add the oil in a thin, steady stream.
• 5 halve the potatoes and combine with the chicken.
• 6 add the capers and vinaigrette, gently tossing with the chicken misture. fold in the watercress just before serving.