Name: Warm Chicken Salad with Asparagus and Creamy Dill Dressing
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients: 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)

Plate with warm chicken salad and asparagus recipe.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer basket along with spring vegetables for a seasonal warm salad—it's a whole new take on a one-pot dinner.

Recipe notes

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