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Tuesday, July 5, 2011

COOKING WITH CLORIS - CHICKEN, SPINACH, AND POTATO SALAD

Cloris has a recipe today that features some of those chicken breasts you poached and froze a few weeks ago. -- AP

CHICKEN, SPINACH, AND POTATO SALAD
serves 4

Ingredients:
2 lbs. red bliss potatoes sliced into 3/4” pieces
2-1/2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon paprika
1/2 low fat mayonnaise
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon water
1 minced garlic clove
2 tablespoons dried minced onion
6 cups fresh baby spinach
2 cups cooked, cubed chicken breast
1/2 cup shredded Parmesan cheese

In a large bowl toss potatoes with olive oil, minced onion, garlic, salt, and paprika. Spread onto baking sheet and roast in 450 degree oven for 20 minutes. Turn potatoes over. Roast 20 minutes more. Allow to cool.

Whisk mayonnaise, lemon zest, lemon juice, and water until blended. Add potatoes, chicken, spinach, and Parmesan cheese. Toss to coat.

This sounds delicious, doesn’t it? -- AP

2 comments:

Anonymous said...

Since I like chicken, spinach and potato salad separately, I'm sure I will like them all together.

As a follow up to a previous Cooking with Cloris recipe, I made the pinwheel cookies from pie crust recipe for a girl gathering I went to. They were a big hit and very easy to make.

Kathy Nycz

ANASTASIA POLLACK said...

Glad the pinwheel cookies were such a hit, Kathy!