Ingredients
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16
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16
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1
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1
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Directions
Spinach Chicken Salad, This recipe is from a cute little tea room called MadHatter’s in San Antonio, TX It’s not a spinach salad, it’s a chicken salad with spinach in it Delicious on sourdough with alfalfa sprouts and tomatoes! I’ve even wrapped these in pastry dough and baked them for a delicious picnic snack hot or cold , This recipe is from a cute little tea room called MadHatter’s in San Antonio, TX It’s not a spinach salad, it’s a chicken salad with spinach in it Delicious on sourdough with alfalfa sprouts and tomatoes! I’ve even wrapped these in pastry dough and baked them for a delicious picnic snack hot or cold
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Steps
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1
Done
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1. Blanch Spinach: Bring Water to a Boil and Add Spinach. Boil For 30 Seconds to 1 Minute or Until Spinach Is Bright Green. Drain Water from Spinach and Submerge Spinach Into a Bowl of Ice Cold Water For a Few Minutes. Strain Spinach and Squeeze Out as Much Liquid as Possible. It Helps to Press Spinach Against a Sieve or Use Paper Towels to Squeeze Out the Water. the Result Is a Ball of Spinach That Can Fit Into the Palm of Your Hand. Chop Spinach. |
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2
Done
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2. Pour Cubed Chicken Into a Food Processor and Pulse 5 to 6 Times to Chop. |
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3
Done
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3. Combine Spinach and Knorr Soup Mix in a Large Mixing Bowl. Mix Well With Clean Hands. Be Sure There Is No Visible Soup Mix Powder. Any Soup Mix Powder Should Be Completely Absorbed by the Spinach. |
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4
Done
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4. Add the Chopped Chicken and Mayonnaise to the Spinach Mixture and Mix Thoroughly. |
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5
Done
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5. Cover and Refrigerate For at Least Two Hours. the Chicken Salad Will Keep in the Refrigerator For Up to 5 Days. |
