Serves 4
Time: About 45 minutes (once chicken is cooked)

Ingredients: 

• 1 pound small red potatoes
• 1 1/2 Tablespoons salt
• 4 cups boneless, skinless meat from 1 rotisserie chicken
• 1 Tablespoon Dijon mustard
• 2 Tablespoons white wine vinegar
• 1 large clove garlic, minced
• 1 teaspoon honey
• 1 teaspoon freshly ground black pepper
• 6 Tablespoons olive oil
• 2 Tablespoons capers, drained
• 1/2 bunch watercress, stemmed

Instructions: 

• Place the potatoes and 1 Tablespoon of the salt in a medium saucepan and cover with cold water. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes or until the potatoes are tender. Drain and set aside.
• Shred/separate the chicken into small chunks and place in a large bowl and set aside.
  
• Using a whisk, combine the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper.
• While whisking, gradually add the oil in a thin, steady stream until a medium-thick vinaigrette is formed.
  
• Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, gently tossing with the chicken mixture.
• Fold in the watercress just before serving.

Nutrition Info Per Serving: 
Calories 489.8
Total Fat 26.9 g
Saturated Fat 4.5 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 17.1 g
Cholesterol 105.0 mg
Sodium 2,936.3 mg
Potassium 942.5 mg
Total Carbohydrate 20.4 g
Dietary Fiber 2.3 g
Sugars 3.3 g
Protein 40.9 g