Chicken and Potatoes With Mustard Vinaigrette

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“This is a quick and delicious Chicken Salad that always gets devoured every time I make it. It can be eaten all on it's own without another dish because it has everything your body needs in a meal. I found it in the March 2005 edition of Real Simple. I've given the recipe exactly as it was printed, *but* I generally double the dressing, and use a whole bunch of watercress. Also, for potlucks or picnics, ignore the part about adding the watercress "just before serving" it travels just fine all mixed up.”

Ingredients Nutrition


  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.

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