Chicken Potato and Spinach Salad

60 minutes Prep: 30 minutes Cook: 30 minutes

379 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients


The dressing
1	each	egg
3	tablespoons	prepared mustard	grainy
1/4	cup	heavy whipping cream
1	tablespoon	tarragon	chopped fresh
1	tablespoon	tarragon	dried
3	tablespoons	olive oil

The salad
1 1/2	pounds	potatoes	medium
1/4	cup	white wine vinegar
2	cups	chicken	dried, cooked
2	tablespoons	vegetable oil
4	cups	spinach	fresh, cleaned

Directions

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.

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Nutrition Facts

Serving Size 271g

Amount per Serving

Calories 379 56% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 6.0g	30%
Trans Fat 0.0g
Cholesterol 67mg	22%
Sodium 188mg	8%
Total Carbohydrate 37.0g	12%
Dietary Fiber 4.0g	17%
Sugars 2.0g
Protein 6.0g	13%

Vitamin A	64%		Vitamin C	37%
Calcium	9%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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