Chicken potato & spinach salad
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Chicken potato & spinach salad
  Chicken    Potato    Spinach    Salad    Poultry  
Last updated 6/12/2012 12:49:42 AM. Recipe ID 11114. Report a problem with this recipe.
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      Title: Chicken potato & spinach salad
 Categories: Poultry, Salads, Main dish
      Yield: 4 Servings
MMMMM------------------------THE DRESSING-----------------------------
      1    Egg
      3 tb Grainy mustard
    1/4 c  Whipping cream
      1 tb Chopped fresh tarragon; -OR-
      1 tb -Dried tarragon
      3 tb Olive oil

MMMMM-------------------------THE SALAD------------------------------
  1 1/2 lb Medium potatoes
    1/4 c  White wine vinegar
      2 c  Diced cooked chicken
      2 tb Cooking oil
      4 c  Fresh spinach; cleaned
  TO PREPARE THE DRESSING: Combine mustard and the egg in a large mixing
  bowl, mix well and set aside. Place the cream and dried tarragon
  leaves in a small saucepan and bring to a boil over medium heat on
  the stove. Remove from heat and whisk hot cream into the mustard-yolk
  mixture. If using fresh tarragon, add it now. Slowly whisk in 3
  tablespoons olive oil. Set the dressing aside.
  TO PREPARE THE POTATO SALAD: Cut unpeeled potatoes into 1-inch pieces.
  Place in a pot, cover with water and place over high heat on the
  stove and cook until potatoes are soft. Drain potatoes, place in a
  mixing bowl, pour over the vinegar, cover and let sit for 5 minutes.
  TO PREPARE THE CHICKEN: Heat 2 tablespoons oil in a medium skillet
  over medium heat, add the chicken, cover and cook, 5 minutes for
  cooked chicken. Scrape the chicken into the bowl with the dressing,
  add the potatoes and mix well. To serve, add spinach to the bowl, mix
  well and mound on plates.
  This is a favorite at Trumps restaurant in Los Angeles. With protein,
  starch and vegetable, it's a full meal.

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Recipe ID 11114 (Apr 03, 2005)

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