Warm Chicken Salad with Asparagus and Creamy Dill Dressing

2018-07-08T23:00:47+00:00 July 10th, 2018|

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.

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