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! It has encouraged her to plant almost 15 garlic bulbs around her home so she’ll always have fresh garlic for her dressing!
Boneless, skinless meat from 1 rotisserie chicken (about 4 cups), organic, free-range is best
- 1 Pound small red- and white- skinned potatoes or thumb potatoes
- ¼ tablespoons sea salt
- 1 tablespoon Dijon mustard (Annie’s Naturals Organic)
- 2 tablespoons white wine vinegar
- 1 large clove garlic, minced
- 1 teaspoon real honey
- 1 teaspoon freshly ground black pepper
- 6 tablespoons olive oil
- 2 tablespoons capers, drained (read below about fun facts on capers)*
- ½ bunch watercress, stemmed or baby spinach
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.
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.
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