Memories and healthy recipes for your dinner table.

Chicken Spinach Salad with Potatoes and Warm Mustard Dressing

Chicken Spinach with warm mustard dressing

When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, easy and there is not a lot of clean up.

In this recipe the chicken and potatoes are simmered in a brine giving them flavor without all the extra fat. The dressing may be a little powerful for some tastes. If that is the case your favorite salad dressing could make an excellent substitution.

Source: Adapted from Health
1 pound new potatoes
2 tbsp salt, divided
1 1/2 pounds boneless, skinless chicken breast
1/4 cup extra-virgin olive oil
1 tbsp white Dijon mustard
1 tbsp white wine vinegar
1/4 tsp pepper
4-6 cups spinach, stems removed
1/4 cup Parmesan cheese, shaved

Bring potatoes to a boil in a large pot. Add 1 tablespoon salt, reduce heat and simmer 15-18 minutes or until tender. Drain and run under cool water to cool.

Fill a saucepan halfway with water. Bring to a boil. Add 1 tablespoon salt. Add chicken, reduce heat to medium; gently simmer 12-14 minutes or until cooked through. Let rest 15 minutes before shredding.

To make the dressing, whisk together the oil, mustard, vinegar and pepper; set aside.