How To make Chicken Potato & Spinach Salad
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. This is a favorite at Trumps restaurant in Los Angeles. With protein, starch and vegetable, it's a full meal. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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The BEST way to cook spinach! ????
FULL RECIPE:
Learn how to cook the best spinach side dish in just 10 minutes, sautéed with fresh garlic and a few other pantry ingredients. Getting your veggies in never tasted this good – and was this easy!
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How to Make Spinach & Grilled Chicken Salad - by Laura Vitale - Laura in the Kitchen Ep 108
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How To Make Chicken & Spinach with Potato Balls #teaser
The chicken & Spinach with Potato Balls ingredients will be uploaded soon on the full video...
Vegan Potato Salad
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⭐️ 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. ❤️
Favorite egg salad | Downshiftology
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