Chicken Potato & Spinach Salad
fresh tarragon, finely chopped
cooked chicken, diced
1TO PREPARE THE DRESSING: Combine mustard and the egg in a large mixing bowl, mix well and set aside.
2Place the cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat on the stove.
3Remove from heat and whisk hot cream into the mustard-yolk mixture.
4If using fresh tarragon, add it now.
5Slowly whisk in 3 tablespoons olive oil.
7TO PREPARE THE POTATO SALAD: Cut unpeeled potatoes into 1-inch pieces.
8Place in a pot, cover with water and place over high heat on the stove and cook until potatoes are soft.
9Drain potatoes, place in a mixing bowl, pour over the vinegar, cover and let sit for 5 minutes.
10TO 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.
11Scrape the chicken into the bowl with the dressing, add the potatoes and mix well.
12To serve, add spinach to the bowl, mix well and mound on plates.