Chicken, Potato and Spinach Salad

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Chicken, Potato and Spinach Salad Ingredients

THE DRESSING	THE SALAD
1 Egg	1 1/2 lb Medium potatoes
3 tb Grainy mustard	1/4 c White wine vinegar
1/4 c Whipping cream	2 c Diced cooked chicken
1 tb Chopped fresh tarragon -or-	2 tb Cooking oil
1 tb Dried tarragon	4 c Fresh spinach; cleaned
3 tb Olive oil

Instructions for Chicken, Potato and Spinach Salad

Date: Fri, 09 Feb 1996 20:23:20 EST From: AKSC87A@prodigy.com (MARY JO KNAPPER) 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, its a full meal. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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