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.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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