How To make Chicken, Potato And Spinach Salad
Ingredients
THE DRESSING:
1
each
egg
3
tablespoon
mustard, grainy
1/4
cup
whipping cream
1
tablespoon
tarragon, fresh, chopped, or 1 tb dried tarragon
3
tablespoon
olive oil
THE SALAD:
1 1/2
pound
potatoes
1/4
cup
vinegar, white wine
2
cup
chicken, diced, cooked
2
tablespoon
oil
4
cup
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.
How To make Chicken, Potato And Spinach Salad's Videos
Creamy Pasta Salad with Mayonnaise
Get the Recipe:
⭐️ Our creamy pasta salad is a tangy, crunchy, creamy, and refreshing recipe you can make with your favorite pasta and crips veggies in about 20 minutes.
⭐️ Ingredients
9 ounces (250 grams) pasta fusilli, rotini, elbows, etc.
1 can (15-oz) (240 grams) cannellini beans or chickpeas, rinsed
2 cups (300 grams) red bell pepper diced
1 heaping cup (150 grams) cucumber diced
½ cup (100 grams) corn canned
½ cup (60 grams) olives sliced
1 shallot or red onion, sliced
1 rib celery chopped
½ cup (60 grams) pickles chopped
3 tablespoons parsley finely chopped
2 tablespoons dill finely chopped
¾ cup (160 grams) vegan mayo or regular mayo
½ lemon juice and grated zest
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Episode 33 - Spinach Potato Salad : An easy to make salad - a perfect accompaniment with any meal!
Ingredients :
Baby potatoes : 250g (washed well and boiled with skin on)
Spinach : 250g (washed well and chopped finely)
Mayonnaise : 2-3 Tbsp
Salt :to taste
Black pepper powder : to taste
Lemon juice : 1 Tbsp
Garlic : ½ tsp (minced)
Method :
Blanche the spinach, drain and squeeze out all the water as shown in the video. To the mayonnaise, add the salt, pepper, lemon juice and garlic. Mix well. In case the potatoes are big, cut into halves or else leave whole.
Mix the spinach with the mayonnaise. Now add the potatoes and mix well.
Serve chilled with a side of garlic/butter toast and soup or as side with any main course.
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How to Make Spinach Salad Chicken Bake | Dinner Recipes | Allrecipes.com
Get the recipe for Spinach Salad Chicken Bake at:
Have your spinach salad and chicken, too! Marinate chicken breasts in a zesty sauce of honey mustard dressing, white wine and black pepper, then cook shallots, garlic and spinach in butter, olive oil and bacon fat. Bake chicken breasts topped with the spinach mixture, fried bacon and shredded Provolone cheese for an incredibly delicious entrée.
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10 Minutes Korean Spinach Salad 2 Ways (Sigumchi Namul)
Here are two types of healthy and delicious Korean Spinach Salad (Sigeumchi Namul) that take less than 10 minutes to make and can last in the fridge for a whole week! We are making two flavors today, one spicy and one savory; both flavors taste good with everything and are super simple to make. Make Sigeumchi Namul in bulk once a week, and you got vegetables ready to go for the rest of the week!
FULL RECIPE: