1 1/2poundsbaby new potatoesyukon, gold, or red varieties
12 1/2 - poundrotisserie chicken
1/3cupmayonnaise
1/4cupfinely chopped fresh dill
3tablespoonsfresh lemon juice
2tablespoonsDijon mustard
1/2teaspoonfreshly ground black pepper
1bunchasparagus (about 1 pound)ends trimmed and stalks cut into 2-inch long pieces
2cupswatercressor baby arugula
1/2cupfresh mint leaves
Instructions
Partially Cook the Potatoes. Pour water into a medium pot to a depth of about 1 inch and add two large pinches of salt. Cover and bring to a boil over medium-high heat. Add the potatoes, cover, and par-boil until a fork can pierce the potato with some resistance, about 10 minutes.
Prepare the Rotisserie Chicken. Meanwhile, remove the breasts and legs from the chicken and discard the skin. Cut the breasts on the bias into 1/2-inch slices. Tear large chunks of meat from the legs. Set aside.
Make the Dressing. In a medium bowl, combine and whisk the mayonnaise, dill, lemon juice, mustard, pepper, and a pinch of salt. Set aside.
Blanch the asparagus and chicken. To the same pot as the partially-cooked potatoes, add the asparagus and chicken. Cover and steam-cook until the asparagus is crisp-tender and the chicken warmed through, about 3 minutes. Transfer the potatoes, asparagus, and chicken to serving plates and drizzle with dill dressing. Top with the watercress and mint and season with salt to taste.
Notes
This high-protein, high-fiber salad is already gluten-free, nut-free, and dairy-free; best of all, it's easily adaptable to a variety of dietary preferences!Make it Vegetarian: Replace the rotisserie chicken with pasta, rinsed canned chickpeas, or hard-boiled eggsMake it Paleo: This salad is practically paleo, depending on the mayonnaise you buy. Look for mayonnaise made with avocado oil instead of soy or canola oil.This recipe has been adapted from Cook90.