CHICKEN AND POTATO FLORENTINE
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Ingredients 4 boneless and skinless chicken breasts, cooked and shredded or left over cooked chicken or turkey 2 lb. red potatoes - cooked, cooled and cut into 1 1/2” chunks 3 tablespoons lemon juice 2 tablespoons oil 1 tablespoon lemon peel 1 tablespoon tarragon 1/2 teaspoon salt 1/4 teaspoon pepper 10 oz fresh spinach, torn 1 small red onion, minced toasted almonds (optional)

Instructions

In a large bowl combine the potatoes, lemon juice, oil, lemon peel,
tarragon, salt, and pepper. Toss to combine and then add the lettuce and
shredded chicken or turkey and toss gently. Serve in a large bowl or divide
the salad between 6 plates. You can garnish with toasted almonds if you
like. 

Serving Size

Serves 6.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .