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."
 
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photo by Pamelamb photo by Pamelamb
photo by Pamelamb
Ready In:
2hrs 15mins
Ingredients:
4
Serves:
5
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ingredients

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directions

  • 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.
  • 2. Pour cubed chicken into a food processor and pulse 5 to 6 times to chop.
  • 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.
  • 4. Add the chopped chicken and mayonnaise to the spinach mixture and mix thoroughly.
  • 5. Cover and refrigerate for at least two hours. The chicken salad will keep in the refrigerator for up to 5 days.

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