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Mad Hatters Spinach Chicken Salad
1 lb. cooked white meat chicken, cubed
1 1/2 lbs. 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 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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