Warm Chicken Salad with Asparagus and Creamy Dill Dressing

March 13, 2018


  • Kosher salt
  • 1 pound baby new potatoes
  • 2 c. leftover rotisserie (or other cooked) chicken, cut into ½-inch pieces
  • 1/3 cup mayonnaise
  • 1/4 cup finely chopped dill
  • 3 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound asparagus (about 1 bunch), trimmed
  • 4 cups watercress, baby arugula, or other greens
  • 1/2 cup mint leaves
  • 4 lemon wedges


  1. Set a steamer basket in a large pot with about 1 inch of water. Cover pot and bring water to a boil. Add potatoes, cover, and stem until tender, about 10 minutes.
  2. Meanwhile, make the dressing: whisk mayonnaise, dill, lemon juice, mustard, and black pepper in a small bowl.
  3. Add asparagus and chicken to the potatoes in the steamer, cover, and steam about 3 minutes, or until asparagus is crisp-tender and chicken is warmed through.
  4. Spread greens on a large platter. Top with potatoes, asparagus, and chicken and drizzle with dressing. Garnish with mint leaves and lemon wedges.

Serves 4.

Recipe adapted from Epicurious.

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