You can keep things light when cooking in the summer too, with a warm salad. This is a great way to use leftover rotisserie chicken, or if you have extra pieces from a previous meal.
- Kosher salt
- 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)
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 tsp. 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.