Ingredients:
THE DRESSING
1 egg
3 tbsp grainy mustard
1/4 cup whipping cream
1 tbsp chopped fresh tarragon, -or- dried tarragon
3 tbsp olive oil
THE SALAD
1 1/2 lb medium potatoes
1/4 cup white wine vinegar
2 cup diced cooked chicken
2 tbsp cooking oil
4 cup fresh spinach, cleaned
Instructions:
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.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"We didn't starve, but we didn't eat chicken unless we were sick, or the chicken was." Bernard Malamud (1914-1986)
Chicken Potato & Spinach Salad Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
