Mâche & Chicken Salad with Honey Tahini Dressing

Name: Mâche and Chicken Salad with Honey Tahini Dressing
Yield: 4
Cuisine: Fusion
Ingredients: lemon juice; olive oil, extra-virgin; tahini (sesame paste); honey; garlic; salt; black pepper; red skinned potatoes; chicken tenders; salt; salt; black pepper; olive oil, extra-virgin; garlic cloves; baby spinach; baby peas; shallots

Mâche and Chicken Salad with Honey Tahini Dressing

Quite tasty. The tahini dressing made the whole dish sing. We used arugula instead of spinach. Delicious!

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

50 min

Trans-fat Free, Good source of fiber

Ingredients

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.