Chicken and Potatoes with Dijon Vinaigrette
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!
Ingredients
- 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
Instructions
- 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.
Notes
Foodie Fun Fact: Capers have a history of being used medicinally to treat inflammatory conditions such as rheumatism. Capers contain the bioflavonoids of rutin and quercetin, both of which have powerful antioxidant properties.