Chicken salad with green beans, potatoes, and peppers

By Sharon-2

Ingredients

• 1 pound small new potatoes, halved
• 8 ounces green beans
• 3 T extra-virgin olive oil
• 2 tsp Dijon mustard
• 1 T white wine vinegar
• Kosher salt and black pepper
• 1 2-to 2 1/2 pound rotisserie chicken, meat shredded
• 1 bunch watercress, thick stems removed
• 1 yellow bell pepper, sliced

Details

Servings 4

Preparation

Step 1

Cook the potatoes in a steam basket set over simmering water, covered, for 10 minutes. Add the green beans and cook, covered, until the potatoes and green beans are tender, 4 to 5 minutes.

In a small bowl, whisk together the oil, mustard, vinegar, and 1/4 teaspoon each salt and pepper.

Divide the chicken, watercress, bell pepper, potatoes, and beans among servings. Drizzle with the dressing.