Warm Chicken Salad with Asparagus and Creamy Dill Dressing

Ingredients for Warm Chicken Salad with Asparagus and Creamy Dill Dressing

• Kosher salt

• 450g baby new potatoes

• 1 (1.1kg) rotisserie chicken

• 1/3 cup mayonnaise

• 1/4 cup finely chopped dill

• 45ml lemon juice

• 2 tablespoons Dijon mustard

• 1/2 teaspoons freshly ground black pepper

• 450g asparagus (about 1 bunch), trimmed

• 2 cups watercress or baby rocket

• 1/2 cup mint leaves

• Lemon wedges (for serving)

How to make Warm Chicken Salad with Asparagus and Creamy Dill Dressing

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.

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.

Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 teaspoons salt in a medium bowl.

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.