• Mad Hatter's Spinach Chicken Salad

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    • 1 lb cooked white chicken meat cubed
    • 1 1/2 lb minced frzn spinach thawed
    • 1 box Knorr vegetable soup mix - (1.4 ounce)
    • 1 c. mayonnaise


    1. Add in chicken to the bowl of a food processor; pulse 5 to 6 times to chop. Place thawed spinach in a sieve. Press, drain, squeeze and extract most of the moisture from the spinach. It should be "wet to the touch and dry to the eyes," says Chef Guerrero.
    2. Put spinach and Knorr soup fold in a large mixing bowl. Mix well with "sanitized" hands. Make sure there is no visible soup mix pwdr; it should be absorbed completely into the spinach. Add in the minced chicken meat and mayonnaise to the spinach mix and incorporate thoroughly. Cover and chill for at least two hrs to allow the dehydrated vegetables to soften and for the flavors to meld. The mix will keep in the refrigerator for up to five days.
    3. Serve on sourdough bread with alfalfa sprouts and tomato.
    4. This recipe yields about 5 c. filling.
    5. Yield: 5 c.

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