Rotisserie Chicken, Potato And Asparagus Salad - cooking recipe

Ingredients

20 None baby potatoes, unpeeled
1 lb green beans, trimmed
1 bunch asparagus spears, cut into 2 1/2 inch pieces
1/3 cup fresh flat-leaf parsley, chopped
1 None rotisserie chicken, shredded
None None Dressing
1 tbsp wholegrain mustard
1 tbsp honey
1 tbsp sherry vinegar
2 tbsp olive oil
1 tbsp fresh parsley, finely chopped

Preparation

Bring a saucepan of water to a boil. Add potatoes and 2 tsp salt. Simmer for 15 mins. Add beans and cook for 3 mins. Add asparagus and cook for 2 mins. Drain. Halve potatoes.
Meanwhile, to make the dressing, whisk together mustard, honey, vinegar, olive oil and parsley until thickened. Season. Toss vegetables and parsley in dressing. Add chicken and drizzle with any remaining dressing. Serve.