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Chicken and Potato Florentine
This recipe is kosher for Passover.
Chicken and Potato Florentine Pareve
40 minutes 20 minutes
20 minutes
6 servings

  • 4 boneless and skinless chicken breasts, cooked and shredded or leftover cooked chicken or turkey
  • 2 lb. red potatoes - cooked, cooled and cut into 1½" chunks
  • 3 Tablespoons lemon juice
  • 2 Tablespoons oil
  • 1 Tablespoon lemon peel
  • 1 Tablespoon tarragon
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 10 oz. fresh spinach, torn
  • 1 small red onion, minced
  • Toasted almonds (optional)

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

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