Spinach Chicken Salad --Quick & Easy! |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a great recipe I got out of the newspaper. Mad Hatters, a very popular restaurant in San Antonio, TX was nice enough to share. Ingredients:
1 lb cooked chicken breast, cubed |
1 1/2 lbs frozen chopped spinach, thawed, drained & squeezed of as much liquid as possible |
1 (1 1/2 ounce) box knorr vegetable soup mix |
1 cup mayonnaise (hellman's or best foods) |
Directions:
1. Pulse chicken in processor 5-6 times to chop.
2. Put spinach and Knorr soup into large bowl, mix well with clean hands, making sure there is no visible soup mix powder.
3. Add the chicken & mayonnaise mixing well.
4. Cover & refrigerate for at least 2 hours to allow dehydrated vegetables to soften.
5. Will keep in refrigerator for up to 5 days.
6. Nice served on sourdough rolls with alfalfa sprouts with sliced tomato.
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