Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------THE DRESSING-----------------------------
1 Egg
3 tb Grainy mustard
1/4 c Whipping cream
1 tb Chopped fresh tarragon; -OR-
1 tb -Dried tarragon
3 tb Olive oil

-------------------------THE SALAD------------------------------
1 1/2 lb Medium potatoes
1/4 c White wine vinegar
2 c Diced cooked chicken
2 tb Cooking oil
4 c Fresh spinach; cleaned

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.

Browse by categories