Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　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.

　　

Ingredients

4 servings

　　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)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.

　　

Step 4

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.