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Chicken Salad With Green Beans and Potatoes
- 1 pound small new potatoes, halved
- 8 ounces green beans
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 kosher salt and black pepper
- 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
- 1 bunch watercress, thick stems removed
Directions:View on Real Simple
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