Chicken and Potatoes with Mustard Vinaigrette

Photo: Beatriz Da Costa
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 59mg
  • Calories: 516
  • Calories from fat: 52%
  • Carbohydrate: 23g
  • Cholesterol: 105mg
  • Fat: 30g
  • Fiber: 2g
  • Iron: 3mg
  • Protein: 38mg
  • Saturated fat: 5g
  • Sodium: 763mg

Ingredients

  • 1 pound small red- and white-skinned potatoes, mixed
  • Boneless, skinless meat from 1 rotisserie chicken (about 4 cups)
  • 1 1/2 tablespoons kosher salt
  • 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
  • ½ bunch watercress, stemmed

Preparation

  1. Place the potatoes and 1 tablespoon of the salt in a medium saucepan and cover with cold water. Bring to a boil, 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. Using a whisk, combine the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper. While whisking, gradually add the oil in a thin, steady stream until a medium-thick vinaigrette is formed. Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, gently tossing with the chicken mixture. Fold in the watercress just before serving.
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