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Chicken Potato and Spinach Salad

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A chicken breast and potato salad with spinach, dressed with a creamy and tangy tarragon-mustard dressing.















The dressing
1 large eggs
3 tablespoons prepared mustard
¼ cup heavy whipping cream
1 tablespoon tarragon leaves
chopped fresh
1 tablespoon tarragon leaves
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



  1. Combine the grainy mustard and the egg yolk in a large mixing bowl. Set aside.

  2. 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.

  3. While whisking rapidly; slowly drizzle in 3 tablespoons of olive oil. Whisk until emulsified. Set aside.

Potato salad

  1. 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.

  2. Drain. Add to a mixing bowl and pour over the white wine vinegar; cover and set aside.


  1. 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.


Gently toss the chicken, potatoes and spinach and dressing and serve with a healthy dose of fresh ground black pepper.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 341g (12.0 oz)
Amount per Serving
Calories 51251% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 249mg 10%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 17%
Sugars g
Protein 53g
Vitamin A 64% Vitamin C 37%
Calcium 10% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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