Chicken Potato & Spinach Salad


  • 1
  • 2.25 Tbsp
    cooking oil
  • 2.5 c
    cooked chicken, diced
  • 1/4 c
    white wine vinegar
  • 1.5 lb
  • 3 Tbsp
    olive oil
  • 1 Tbsp
    fresh tarragon, finely chopped
  • 1/4 c
    whipping cream
  • 3 Tbsp
    mustard, grainy
  • 4 c
    fresh spinach leaves

How To Make

  • 1
    TO PREPARE THE DRESSING: Combine mustard and the egg in a large mixing bowl, mix well and set aside.
  • 2
    Place the cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat on the stove.
  • 3
    Remove from heat and whisk hot cream into the mustard-yolk mixture.
  • 4
    If using fresh tarragon, add it now.
  • 5
    Slowly whisk in 3 tablespoons olive oil.
  • 6
    Set the dressing aside.
  • 7
    TO PREPARE THE POTATO SALAD: Cut unpeeled potatoes into 1-inch pieces.
  • 8
    Place in a pot, cover with water and place over high heat on the stove and cook until potatoes are soft.
  • 9
    Drain potatoes, place in a mixing bowl, pour over the vinegar, cover and let sit for 5 minutes.
  • 10
    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.
  • 11
    Scrape the chicken into the bowl with the dressing, add the potatoes and mix well.
  • 12
    To serve, add spinach to the bowl, mix well and mound on plates.

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