Like braising, steaming gives rotisserie chicken the juiciness it usually lacks. The bonus: Steaming is even faster.
- Yield: 4 Servings
- Kosher salt
- 1 pound baby new potatoes
- 1 (2½-pound) rotisserie chicken
- ⅓ cup mayonnaise
- ¼ cup finely chopped fresh dill
- 3 tablespoons fresh lemon juice, plus additional wedges for serving
- 2 tablespoons Dijon mustard
- ½ teaspoon freshly ground black pepper
- 1 bunch asparagus (about 1 pound), trimmed
- 2 cups watercress or baby arugula
- ½ cup fresh mint leaves
How to Make It
- Pour water into a large pot to a depth of about 1 inch and generously salt the water. Set a steamer basket in the pot, cover the pot, and bring the water to a boil over medium-high heat. Add the potatoes, cover, and steam until just tender, about 10 minutes.
- Meanwhile, cut the breasts from the chicken, remove and discard the skin, and cut the meat on the bias into ½-inch slices. Next, remove the legs from the carcass, discard the skin, and cut the meat off the bones into ½-inch slices. Set aside.
- In a medium bowl, whisk together the mayonnaise, dill, lemon juice, mustard, pepper, and ¼ teaspoon kosher salt.
- Add the asparagus and chicken slices to the potatoes in the steamer, cover, and steam until the asparagus is crisp-tender and the chicken is warmed through, about 3 minutes. Transfer the potatoes, asparagus, and chicken to a platter or individual serving plates and drizzle with the dressing. Top with the watercress and mint and serve with the lemon wedges.