Spinach Chicken Salad

Directions

1. 1
   1. Blanch spinach: Bring water to a boil and add spinach. Boil for 30 seconds to 1 minute or until spinach is bright green. Drain water from spinach and submerge spinach into a bowl of ice cold water for a few minutes. Strain spinach and squeeze out as much liquid as possible. It helps to press spinach against a sieve or use paper towels to squeeze out the water. The result is a ball of spinach that can fit into the palm of your hand. Chop spinach.
2. 2
   2. Pour cubed chicken into a food processor and pulse 5 to 6 times to chop.
3. 3
   3. Combine spinach and Knorr soup mix in a large mixing bowl. Mix well with clean hands. Be sure there is no visible soup mix powder. Any soup mix powder should be completely absorbed by the spinach.
4. 4
   4. Add the chopped chicken and mayonnaise to the spinach mixture and mix thoroughly.
5. 5
   5. Cover and refrigerate for at least two hours. The chicken salad will keep in the refrigerator for up to 5 days.