Warm rotisserie chicken salad with asparagus and creamy dill dressing recipe


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
  1. 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.
  2. 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.
  3. In a medium bowl, whisk together the mayonnaise, dill, lemon juice, mustard, pepper, and ¼ teaspoon kosher salt.
  4. 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.

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