Chicken and Potato Medley with Dijon Mustard Vinaigrette - MSNewsNow.com - Jackson, MS

Chicken and Potato Medley with Dijon Mustard Vinaigrette

• 1/2 lb. of new potatoes, washed and cubed
• 1/2 lb. of Yukon gold potatoes, washed and cubed
• 1/2 lb. of sweet potatoes, peeled and cubed
• 1-1/2 tablespoons of kosher salt 
• 1/2 teaspoon of freshly ground black pepper
• 4 cups of shredded chicken (from a rotisserie chicken)
• 1/2 cup of chopped green onions
• 1 tablespoon of Dijon mustard
• 2 tablespoons of 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 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.

Serves 4.

Questions? Email Julie Levanway.

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