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Recipe Goldmineon
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1 pound cooked white meat chicken, cubed
1 1/2 pounds chopped frozen spinach, thawed
1 (1.4 ounce) box Knorr vegetable soup mix
1 cup 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 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 large 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 hours 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 about 5 cups filling.
You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!
Recipe Goldmineon
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Source: Mad Hatters Tea - San Antonio, Texas by way of San Antonio Express-News1 pound cooked white meat chicken, cubed
1 1/2 pounds chopped frozen spinach, thawed
1 (1.4 ounce) box Knorr vegetable soup mix
1 cup 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 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 large 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 hours 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 about 5 cups filling.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.