Mâche & Chicken Salad with Honey Tahini Dressing

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.