Warm Chicken Salad with Asparagus and Creamy Dill Dressing
A hearty and fresh salad featuring tender rotisserie chicken, steamed baby potatoes, and crisp asparagus, all topped with a creamy dill and lemon dressing. Perfect for a light yet satisfying meal.
Ingredients
- •1 teaspoon Kosher salt
- •1 pound baby new potatoes
- •1 whole rotisserie chicken
- •⅓ cup mayonnaise
- •¼ cup finely chopped dill
- •3 tablespoons lemon juice
- •2 tablespoons Dijon mustard
- •½ teaspoon freshly ground black pepper
- •1 pound asparagus
- •2 cups watercress or baby arugula
- •½ cup mint leaves
- •1 whole lemon
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
8 min
- 3.
Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
3 min
- 4.
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.
5 min
