Mâche & Chicken Salad with Honey-Tahini Dressing (Printer-Friendly Version) | Eating Well
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Mâche & Chicken Salad with Honey-Tahini Dressing

http://www.eatingwell.com/recipes/m_che_chicken_salad_with_honey_tahini_dressing.html

From EatingWell:  March/April 2009

In this salad, mâche is tossed with spring ingredients—new red-skinned potatoes and fresh peas—and a lemony tahini dressing and chicken.

4 servings, about 2 cups each | Active Time: 40 minutes | Total Time: 55 minutes

Ingredients

Dressing

Salad

Preparation

  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 mâche (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.

Nutrition

Per serving : 381 Calories; 16 g Fat; 2 g Sat; 10 g Mono; 67 mg Cholesterol; 31 g Carbohydrates; 32 g Protein; 4 g Fiber; 525 mg Sodium; 727 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 3 1/2 lean meat, 3 fat

Tips & Notes