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Chicken And Potato Florentine
Chicken And Potato Florentine Eileen Goltz | Not Listed


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)


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


Serves 6.