roasted chicken and potato salad

     This is one of those recipes that makes you look like a culinary genius. You and I both know this isn't really cooking, but a great short-cut with delicious results. The secret to great flavor is the indispensable rotisserie chicken and a simple homemade vinaigrette.

     I prepared this salad a couple of weeks ago in the church kitchen and it was a big hit. It is colorful, fresh and healthy. Everyone, even little kids will gobble it up.
     After all, who doesn't like flavorful, roasted chicken and crispy, seasoned potatoes? My girls, nearly grown, scramble to make it home when they learn I'm preparing this for dinner.
     Be brave. Put your own spin on things... Feel free to use your favorite vinegar or favorite mustard to change it up. Try something different like the jewel tone fingerlings. They come in a little bag and sport names like red bliss, Yukon gold, baby sweet and purple.

Ingredients
salad:
1 rotisserie chicken, meat removed, approx. 4 cups (Reserve and freeze carcass for stock. For stock instructions, click here.)

1 pound, small potatoes

drizzle of extra virgin olive oil
Montreal steak seasoning
mixed dark, leafy greens, like baby spinach, arugula, or spring mix

vinaigrette:

6 T. evoo (extra virgin olive oil)

2 T. white wine vinegar

2 T. raw honey

2 T. Dijon mustard or Country Style Dijon, (w/ whole mustard seeds)

2 cloves garlic, pressed or minced

kosher salt and freshly ground pepper

2 T. capers

Directions

Remove chicken meat from carcass and tear into large, bite-sized pieces. Depending on how many people you are serving, you may have chicken meat left over. This can be frozen for another purpose or refrigerated for tomorrow's fabulous lunch... Your co-workers will be impressed and positively green with envy.
Drizzle potatoes with evoo and sprinkle with steak seasoning. Bake in 400 degree oven for 30 minutes. Meanwhile, make vinaigrette in a large salad bowl and set aside.

When potatoes are crispy on the outside and creamy on the inside, pull them out of the oven. Allow them to cool for a few minutes while you plate the salads.

Mix greens and vinaigrette together in salad bowl. Place on individual plates. Top with pieces of chicken and a few potatoes.

     This salad would be lovely served with homemade veggie soup, tomato-basil bruscetta or a fresh baguette, sliced and topped with herbed cheese spread.