Recipe for cooking mad hatters spinach chicken salad

Super Salad Recipes :: Copy-Cat Salads

Mad Hatters Spinach Chicken Salad

Source: Mad Hatters Tea - San Antonio, Texas by way of San Antonio Express-News

1 lb. cooked white meat chicken, cubed
1 1/2 lb. chopped frozen spinach, thawed
1 (1.4 oz.) box Knorr vegetable soup mix
1 C. mayonnaise

Add chicken to the bowl of a food processor; pulse 5 to 6 times to chop. Place thawed spinach in a sieve. Press, drain, squeeze and extract or flavoring most of the moisture from the spinach. It should be "wet to the touch and dry to the eyes," says Chef Guerrero.

Put spinach and Knorr soup mix in a lrg. mixing bowl. Mix well with "sanitized" hands. Make sure there is no visible soup mix powder; it should be absorbed completely into the spinach. Add the chopped chicken meat and mayonnaise to the spinach mixture and incorporate thoroughly. Cover and refrigerate for at least two hr. to allow the dehydrated vegetables to soften and for the flavors to meld. The mixture will keep in the refrigerator for up to five days.

Serve on sourdough bread with alfalfa sprouts and tomato. Makes approximately approximately 5 C. filling.

1/2 Tbsp. butter
3 sm. carrots, peeled and diced
3 to 4 ribs celery, diced
1/4 head cauliflower, boiled and broken into sm. pieces
1 sm. head green cabbage, diced
6 asparagus stalks, diced
2 potatoes, peeled and diced (optional)
1 1/2 qt. chicken stock
1 1/2 qt. beef stock
1 (12 to 16 oz.) can peas, drained
1 (12 to 16 oz.) can tomatoes, chopped, with juice
1 C. cooked barley

Heat butter in lrg. saucepan or deep skillet. Add fresh vegetables and saut until partly cooked.

In soup pot, heat stocks and bring to boil. Add partly cooked vegetables, peas, tomatoes and barley. Reduce heat and simmer 1 hr. or until vegetables are soft.

Makes approximately 12 to 15 servings.