Chicken Potato And Spinach Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
CHICKEN POTATO AND SPINACH SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Dubach Estate in Combine, Texas in 1984. Ingredients:
1 egg |
3 tablespoons grainy mustard |
1/4 cup whipping cream |
1 tablespoon chopped fresh tarragon |
3 tablespoons olive oil |
salad |
1-1/2 pounds medium potatoes |
1/4 cup white wine vinegar |
2 cups diced cooked chicken |
2 tablespoons cooking oil |
4 cups fresh spinach cleaned |
Directions:
1. Combine mustard and egg in a large mixing bowl then mix well and set aside.
2. Place cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat. Remove from heat and whisk hot cream into mustard yolk mixture then stir in tarragon
3. Slowly whisk in 3 tablespoons olive oil then set dressing aside.
4. Cut unpeeled potatoes into 1 pieces then place in pot and cover with water and cook until soft.
5. Drain potatoes then place in a mixing bowl and pour over the vinegar.
6. Cover and let sit 5 minutes.
7. Heat 2 tablespoons oil in a medium skillet over medium heat.
8. Add chicken then cover and cook 5 minutes.
9. Scrape chicken into bowl with dressing then add potatoes and mix well.
10. To serve add spinach to the bowl then mix well and mound on plates.
|
|