Mache & Chicken Salad with Honey-Tahini Dressing
In this salad, mache is tossed with spring ingredients--new red-skinned potatoes and fresh peas--and a lemony tahini dressing and chicken.
Prep Time:
40 mins
Total Time:
55 mins
Servings:
4 servings, about 2 cups each
Ingredients
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1/2 cup lemon juice
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1/3 cup extra-virgin olive oil
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1/3 cup tahini, (see Tip)
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2 tablespoons honey
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2 cloves garlic, minced
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1 teaspoon salt
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Freshly ground pepper, to taste
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1 pound new or baby red potatoes
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1 pound chicken tenders
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1/4 teaspoon plus pinch of salt, divided
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1/4 teaspoon freshly ground pepper
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1 tablespoon extra-virgin olive oil
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1/2 small clove garlic
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4 cups mache , or baby spinach
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1 cup shelled English peas, (about 1 1/2 pounds unshelled) or thawed frozen peas
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1 tablespoon finely chopped shallot
Directions
1.
To prepare dressing: Combine lemon juice, 1/3 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.
2.
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.
3.
Meanwhile, toss chicken with 1/4 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.
4.
Season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with the potatoes and mache (or spinach). Pour 1/2 cup dressing over the potatoes and greens; gently toss to coat. (Cover and refrigerate the remaining 3/4 cup dressing for up to 3 days.) Add peas, shallot and the shredded chicken; gently toss and serve.
Tips:
Tip: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 3 days.
Nutrition information
Calories 381, Total Fat 16 g, Saturated Fat 2 g, Monounsaturated Fat 10 g, Cholesterol 67 mg, Sodium 525 mg, Carbohydrate 31 g, Fiber 4 g, Protein 32 g, Potassium 727 mg. Daily Values: Vitamin A 45%, Vitamin C 45%. Exchanges: Starch 1.5,Vegetable 1,Lean Meat 3.5,Fat 3.
Percent Daily Values are based on a 2,000 calorie diet
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