Mache & Chicken Salad with Honey-Tahini Dressing

Mache & Chicken Salad with Honey-Tahini Dressing

7 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Dressing
  • ½ cup lemon juice
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup tahini, (see Tip)
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
  • Salad
  • 1 pound new or baby red potatoes
  • 1 pound chicken tenders
  • ¼ teaspoon plus pinch of salt, divided
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • ½ small clove garlic
  • 4 cups mâche, or baby spinach
  • 1 cup shelled English peas, (about 1½ pounds unshelled) or thawed frozen peas
  • 1 tablespoon finely chopped shallot


  • Active

  • Ready In

  1. 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.
  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 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.
  4. 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 mache (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.
  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days.
  • 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.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 388 calories; 17 g fat(2 g sat); 5 g fiber; 31 g carbohydrates; 33 g protein; 108 mcg folate; 56 mg cholesterol; 7 g sugars; 3 g added sugars; 3,547 IU vitamin A; 30 mg vitamin C; 64 mg calcium; 3 mg iron; 565 mg sodium; 801 mg potassium
  • Nutrition Bonus: Vitamin A (71% daily value), Vitamin C (50% dv), Folate (27% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 3½ lean meat, 3 fat

Reviews 7

October 27, 2018
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By: Sherry Pierce Parrish
Light and refreshing. Such a tasty delicate salad. Will make it again and again.
July 23, 2012
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By: krystols
Salad was wonderful, nice change up to the usual salad lunch. I was worried my husband wouldn't like it but it is his new favorite salad for lunch! I poached the chicken in broth and herbs instead, and added cherry tomatoes for some color.
January 19, 2012
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By: amarynth
Amazing main course salad My boyfriend thinks EatingWell hit it out of the park with this recipe. Great flavors! Everything worked really well together. It's great with m+óche, but we substituted spinach once and it was still delicious. Pros: delicious, satisfying
July 29, 2010
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By: EatingWell User
This salad was wonderful. I was a little worried b/c I didn't have enough lemons to do fresh squeezed juice for the dressing and had to use bottled lemon juice instead. It turned out great though! YUMMY! And my kids ate it too!
May 30, 2010
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By: mmvinc994
This recipe was tasty. The dressing is different from your typical salad dressing. If you like hummus, you will like this salad. When completed, it's a mixture of warm and cold. However, the various elements (i.e. chicken, potatoes) can be prepared ahead of time and chilled for a completely cold salad. Definitely a keeper.
September 28, 2009
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By: EatingWell User
This salad and dressing had a wonderful flavor! I never thought of putting potatoes in a salad, we all really liked it!
August 31, 2009
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By: EatingWell User
This dressing is amazing--and so easy to whip up! I made the salad with tofu instead of chicken for a vegetarian variation. What a light and delicious spring dinner to bring to the table. My friends all loved it. We had it with homemade bread.
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