Warm Chicken Salad with Asparagus and Creamy Dill Dressing
['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)']
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.
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.
Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
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.
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