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Mâche & Chicken Salad with Honey-Tahini Dressing

March/April 2009

Your rating: None Average: 4 (38 votes)

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



READER'S COMMENT:
"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! "
Mâche & Chicken Salad with Honey-Tahini Dressing

Makes: 4 servings, about 2 cups each

Active Time:

Total Time:

Ingredients

Dressing

  • 1/2 cup lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/3 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
  • 1/4 teaspoon plus pinch of salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small clove garlic
  • 4 cups mâche, or baby spinach
  • 1 cup shelled English peas, (about 1 1/2 pounds unshelled) or thawed frozen peas
  • 1 tablespoon finely chopped shallot

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.

Tips & Notes

  • 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

Per serving: 381 calories; 16 g fat (2 g sat, 10 g mono); 67 mg cholesterol; 31 g carbohydrates; 3 g added sugars; 32 g protein; 4 g fiber; 525 mg sodium; 727 mg potassium.

Nutrition Bonus: Vitamin A & Vitamin C (45% daily value), Folate & Potassium (21% dv).

Carbohydrate Servings: 2

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


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