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