Chicken Potato & Spinach Salad

Chicken Potato & Spinach Salad Recipe

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

How to Make Chicken Potato & Spinach Salad


  • 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.
  • 6Set the dressing aside.
  • 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.

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About Chicken Potato & Spinach Salad

Other Tag: Quick & Easy