*  Exported from  MasterCook  *
                       CHICKEN POTATO & SPINACH SALAD
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Salads
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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.
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