Warm Chicken Salad with Asparagus and Creamy Dill Dressing
1 pound baby new potatoes
1 (2 1/2-pound) rotisserie chicken
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
2 cups watercress or baby arugula
1/2 cup mint leaves
Lemon wedges (for serving)
1.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.
2.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.
3.Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
4.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.