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Chicken & Potatoes with Mustard Vinaigrette

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
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