Drained mixed greens preheat an oven to 375-degrees. Toss the potatoes in a little olive oil and season with a 1 tablespoon of salt. Roast until the potatoes are tender and set aside.
Whisk together the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper. Gradually whisk in the oil in a thin, steady stream until medium-thick vinaigrette forms.
Put the potatoes and combine with the chicken. Add the capers and vinaigrette, tossing to combine. Fold in mixed greens just before serving and garnish with green onions.
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