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
Healthy Autumn Chicken Salad Recipe + Easy Salad Dressing
This Autumn Chopped Chicken Salad may just become your new favorite Fall salad! Every bite of this chicken salad is loaded with all the best flavors of Fall!
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????Ingredients for Healthy Autumn Chicken Salad:
1 lb (2 large) chicken breasts, trimmed and halved lengthwise
Garlic salt and black pepper, to taste
1 Tbsp olive oil to saute
1 large head (8 cups) romaine, rinsed, dried and chopped
2 pears, cored and sliced
1 cup dried cranberries
1 cup pecans, lightly toasted on a dry skillet
1/2 cup or 4 oz feta cheese, crumbled
Ingredients for Balsamic Vinaigrette Salad Dressing:
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 garlic clove, pressed or finely minced
1/2 cup olive oil
1/4 tsp salt
1/8 tsp black pepper
????MORE CHICKEN RECIPES:
CHICKEN PESTO PASTA
CHICKEN NOODLE SOUP
CHICKEN FETTUCCINI ALFREDO
AUTUMN CHICKEN SALAD
CHICKEN TETRAZZINI CASSEROLE
STUFFED CHICKEN PARMESAN
GARLIC BUTTER STUFFED CHICKEN
SPATCHCOCK CHICKEN
HOW TO CUT A CHICKEN
CHICKEN PESTO ROLL-UPS
CHICKEN MADEIRA
AVOCADO CHICKEN SALAD
CHEESY CHICKEN FRITTERS
CHICKEN STIR FRY
CREAMY CHICKEN & RICE
TERIYAKI CHICKEN
CHICKEN MEATBALLS IN CREAM SAUCE
CHICKEN & MUSHROOM CASSEROLE
CHICKEN CHILI
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USA
EASY VEGAN SPINACH SALAD RECIPE #veganrecipes #vegetarian #spinach #salad #cooking #chinesefood
CHICKEN FEET RECIPE | POTATO SPINACH | THE BEST AFRICAN BUDGET MEAL
Chicken feet are the most consumed staples in South Africa and I for one am always looking for different ways making them. This chicken feet recipe is both quick and packed with flavor!
Paired with the potato spinach, makes the best Traditional African meal that is affordable and a great taste of home!
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INGREDIENTS
- [ ] Two bundles spinach
- [ ] 6 potatoes, cubed
- [ ] Two onions
- [ ] Oil
- [ ] Two tsp Garlic
- [ ] Two tsp Curry powder
- [ ] Two tsp spice of choice
- [ ] Two tbls water
- [ ] 3 tsp Garlic and onion stock powder
- [ ] Salt and pepper to taste
- [ ] 1kg chicken feet
- [ ] Red, yellow and green bell pepper
- [ ] One onion
- [ ] One tsp Garlic salt
- [ ] 1 1/2 tsp flavorful and mild curry powder
- [ ] 2 tsp chilli flakes
- [ ] 1 tbsp Soy sauce
- [ ] 1 tbsp Worcestershire sauce
- [ ] 2 tsp Italian herbs
- [ ] Portuguese steak spice (according to preference
- [ ] 1 chicken stock cube
- [ ] Water to cook
ENJOY!
Easy Potato Salad
Print or Save Recipe:
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.
Vegan Potato Salad
Get the Recipe:
⭐️ This delicious and creamy vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.
⭐️ Ingredients
FOR THE POTATOES
2½ pounds of potatoes Yukon gold
½ gallon of cold water
1 teaspoon of salt
2 tablespoons of apple cider vinegar
FOR THE POTATO SALAD DRESSING
¾ cup of vegan mayo
1 tablespoon of apple cider vinegar
1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
½ cup of shallot
2 tablespoons of mustard
1 cup of fresh herbs dill, parsley, chives, or a mix of all
4 pickled cucumbers
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of paprika
❤️ 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. ❤️