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60 minutes
Prep: 40 minutes
Cook: 20 minutes
376 calories per serving view nutrition facts
4 servings
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| 1 | each | egg | |
| 3 | tablespoons | prepared mustard | grainy |
| 1/4 | cup | heavy whipping cream | |
| 1 | tablespoon | tarragon | fresh, chopped, or 1 tb dried tarragon |
| 3 | tablespoons | olive oil | |
| 1 1/2 | pound | potatoes | |
| 1/4 | cup | vinegar | white wine |
| 2 | cups | chicken | diced, cooked |
| 2 | tablespoons | vegetable oil | |
| 4 | cups | spinach | fresh, 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.
| % Daily Value* | |
| Total Fat 24.0g | 36% |
| Saturated Fat 6.0g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 187mg | 8% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 4.0g | 17% |
| Sugars 2.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 63% | Vitamin C | 36% | |
| Calcium | 8% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I have been accused of being a "wine snob" on more than one occasion. In fact, I was belied as such twice in the ...
It is worth the effort to hunt through stores to find the canned Italian plum tomatoes imported from Italy. It makes such a huge difference than big brand tomatoes. It is the only canned tomatoes I have seen WITHOUT huge amounts of salt added. Check the label, if the canned tomatoes you use have salt there will be no need to add any to this recipe. Wish there was a way to remove the salt once it has been added to the can.
A delightful gourmet recipe brought to you by Real Food Direct
