This recipe was inspired for my Grandmother Carolyn…her favourite meal is rotisserie chicken. For her latest birthday I made this for her, she loved the meal and is even crazier about the Dijon vinaigrette…it has become a staple dressing for almost everything she eats! It has encouraged her to plant almost 15 garlic bulbs around her home so she’ll always have fresh garlic for her dressing!
Chicken and Potatoes with Dijon Vinaigrette
- Boneless skinless meat from 1 rotisserie chicken (about 4 cups), organic, free-range is best
- 1 lb small red- and white- skinned potatoes or thumb potatoes
- ¼ tbsp sea salt
- 1 tbsp Dijon mustard Annie’s Naturals Organic
- 2 tbsp white wine vinegar
- 1 large clove garlic minced
- 1 tsp real honey
- 1 tsp freshly ground black pepper
- 6 tbsp olive oil
- 2 tbsp capers drained (read below about fun facts on capers)*
- ½ bunch watercress, stemmed or baby spinach
- Place the potatoes in a medium pot and cover with cold water. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes or until the potatoes are fork-tender. Drain and set aside.
- Whisk mustard, vinegar, garlic, and honey in a medium bowl. Add the salt and the pepper. Continue whisking, adding the oil in a thin, steady stream until a medium-thick vinaigrette is formed.
- Halve the potatoes; set aside.
- Shred chicken removing all bone and combine with the halved potatoes.
- Gently toss chicken mixture with the vinaigrette.
- Fold in the watercress and capers just before serving.