I actually found this recipe in a magazine at least 10 years ago and gave it to my mom. She has made it regularly ever since, and everybody is happy when she has it on the menu. This salad became an instant family favorite! While the original recipe calls for rotisserie chicken, my mom bakes chicken breasts and shreds them. In this recipe, I poached the chicken. The original recipe calls for watercress, but the spinach gives the salad a bit more substance. Arugula would also be a tasty substitution. Basically what I’m telling you is that this recipe is flexible. Go with what works for you to make this a family favorite of your own.
- 1 pound boneless, skinless chicken breast
- 1 pound small red potatoes
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon honey
- black pepper, to taste
- 4 tablespoons olive oil
- 10 ounces fresh baby spinach
- Put chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.
- While the chicken is cooking, put potatoes and 1 tablespoon salt in a medium sauce pan and cover with water. Bring to a boil. Reduce heat to simmer and cook for 20 minutes.
- While chicken and potatoes are cooking, whisk together mustard, vinegar, garlic, honey, and pepper in a small bowl. Gradually add oil, whisking constantly until incorporated. (Note: I then pour vinaigrette into a cruet for ease of pouring).
- Once chicken is cooked, transfer to a separate bowl. Drizzle 2 tablespoons vinaigrette over warm chicken and let sit for a minute to soak in. Then use 2 forks to shred chicken.
- Cut cooked potatoes into quarters (or halves, depending on size).
- Place spinach in a large serving bowl. Add potatoes and chicken, and toss to combine. Serve immediately, drizzling with additional vinaigrette as desired.
Adapted from Real Simple