Mâche & Chicken Salad with Honey Tahini Dressing
![Mâche and Chicken Salad with Honey Tahini Dressing](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTU0MDcsInB1ciI6ImJsb2JfaWQifX0=--a256c23002aca9a254d8a3de594b6c3368c9a09a/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_e2cf34fd1e0ddc8d6449.jpg)
Quite tasty. The tahini dressing made the whole dish sing. We used arugula instead of spinach. Delicious!
Yield
4 servingsPrep
15 minCook
25 minReady
50 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For the dressing | |||
½ | cup |
lemon juice
|
|
⅓ | cup |
olive oil, extra-virgin
|
|
⅓ | cup |
tahini (sesame paste)
|
*
|
2 | tablespoons |
honey
|
|
2 | cloves |
garlic
minced |
|
1 | teaspoon |
salt
|
|
black pepper
freshly ground to taste |
*
|
||
For the salad | |||
1 | pound |
red skinned potatoes
new |
|
1 | pound |
chicken tenders
|
|
¼ | teaspoon |
salt
|
|
1 | pinch |
salt
divided |
*
|
¼ | teaspoon |
black pepper
freshly ground |
|
1 | tablespoon |
olive oil, extra-virgin
|
|
½ | small |
garlic cloves
|
*
|
4 | cups |
baby spinach
|
*
|
1 | cup |
baby peas
shelled English or thawed frozen peas |
* |
1 | tablespoon |
shallots
finely chopped |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For the dressing: | |||
118 | ml |
lemon juice
|
|
79 | ml |
olive oil, extra-virgin
|
|
79 | ml |
tahini (sesame paste)
|
*
|
3E+1 | ml |
honey
|
|
2 | cloves |
garlic
minced |
|
5 | ml |
salt
|
|
1 | x |
black pepper
freshly ground to taste |
*
|
For the salad: | |||
453.6 | g |
red skinned potatoes
new |
|
453.6 | g |
chicken tenders
|
|
1.3 | ml |
salt
|
|
1 | pinch |
salt
divided |
*
|
1.3 | ml |
black pepper
freshly ground |
|
15 | ml |
olive oil, extra-virgin
|
|
0.5 | small |
garlic cloves
|
*
|
946 | ml |
baby spinach
|
*
|
237 | ml |
baby peas
shelled English or thawed frozen peas |
* |
15 | ml |
shallots
finely chopped |
|
Directions
To prepare dressing:
Combine lemon juice, ⅓ cup oil, tahini, honey and minced garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth.
Season with 1 teaspoon salt and pepper or to taste.
To prepare salad:
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
When cool enough to handle, slice or quarter. Meanwhile, toss chicken with ¼ teaspoon salt and pepper.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 4 minutes per side.
Transfer to a clean cutting board to cool. Shred into bite-size pieces. Season a wooden salad bowl by rubbing with ½ clove garlic and a pinch of salt.
Chop the garlic and add to the bowl along with the potatoes and mâche (or spinach). Pour ½ cup dressing over the potatoes and greens; gently toss to coat. (Cover and refrigerate the remaining ¾ cup dressing for up to 3 days.)
Add peas, shallot and the shredded chicken; gently toss and serve.