Chicken Salad With Green Beans and Potatoes

Ingredients

• 1 pound(s) small new potatoes, halved
• 8 ounce(s) green beans
• 3 tablespoon(s) extra-virgin olive oil
• 2 teaspoon(s) Dijon mustard
• 1 tablespoon(s) white wine vinegar
• Kosher salt and black pepper
• 1 2- to 2 1/2- pound(s) rotisserie chicken, meat shredded
• 1 bunch(es) watercress, thick stems removed
• 1 yellow bell pepper, sliced

Preparation

1. 1. Cook the potatoes in a steamer basket set over simmering water, covered, for 10 minutes.
2. 2. Add the green beans and cook, covered, until the potatoes and beans are tender, 4 to 5 minutes. Run under cold water to cool.
3. 3. In a small bowl, whisk together the oil, mustard, vinegar, and ¼ teaspoon each salt and pepper.
4. 4. Divide the chicken, watercress, bell pepper, potatoes, and beans among plates. Drizzle with the dressing.