Warm Chicken Salad with Asparagus and Creamy Dill Dressing

30 days of groceries chicken potato dill asparagus watercress lemon quick & easy quick and healthy dinner spring mint

Anna Stockwell

4 servings

Source

Ingredients

Kosher salt

1 pound baby new potatoes

1 (2 1/2-pound) rotisserie chicken

1/3 cup mayonnaise

1/4 cup finely chopped dill

3 tablespoons lemon juice

2 tablespoons Dijon mustard

1/2 teaspoon freshly ground black pepper

1 pound asparagus (about 1 bunch), trimmed

2 cups watercress or baby arugula

1/2 cup mint leaves

Lemon wedges (for serving)

Method

Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.

Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.

Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.

Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.