Chicken Potato & Spinach Salad
A chicken breast and potato salad with spinach, dressed with a creamy and tangy tarragon-mustard dressing.
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| The dressing | |||
| 1 | large | eggs |
|
| 3 | tablespoons |
prepared mustard
grainy |
|
| ¼ | cup | heavy whipping cream |
|
| 1 | tablespoon |
tarragon leaves
chopped fresh |
|
| 1 | tablespoon |
tarragon leaves
dried |
|
| 3 | tablespoons | olive oil |
|
| The salad | |||
| 1 ½ | pounds |
potatoes
scrubbed clean but unpeeled |
|
| 2 | tablespoons | white wine vinegar |
|
| 2 | cups |
chicken meat, cooked
one 6 ounce chicken breast or use leftover chicken |
|
| 1 | tablespoons | olive oil |
|
| 4 | cups |
spinach
fresh, cleaned |
|
Directions
Dressing
Combine the grainy mustard and the egg yolk in a large mixing bowl. Set aside.
Add the cream and (if using dried) tarragon to a small saucepan, over medium heat and bring to the boil. Remove from heat, let stand 30 seconds and rapidly whisk the cream and tarragon into the egg yolk/mustard. If you are using fresh tarragon, now is the time to add it.
While whisking rapidly; slowly drizzle in 3 tablespoons of olive oil. Whisk until emulsified. Set aside.
Potato salad
Dice unpeeled potatoes into 1-inch (2 ½ cm) pieces. Add to pot and just cover with cold water. Bring to the boil over high heat and cook just soft.
Drain. Add to a mixing bowl and pour over the white wine vinegar; cover and set aside.
Chicken
- Season the diced chicken with salt and black pepper. Heat 1 tablespoon (20 ml) of oil in a non-stick skillet over medium heat. Add the chicken, cover and cook, about 5 minutes or until cooked through.
Alternatively used leftover diced chicken or turkey if on hand.
Serve
Gently toss the chicken, potatoes and spinach and dressing and serve with a healthy dose of fresh ground black pepper.
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