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

Ellen Ecker Ogden
Source: EatingWell Magazine, March/April 2009




Instructions Checklist
  • 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.

  • 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 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.

  • 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.


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 Facts

389 calories; protein 33g; carbohydrates 30.6g; dietary fiber 4.6g; sugars 7.1g; fat 16.8g; saturated fat 2.2g; cholesterol 55.6mg; vitamin a iu 3547.3IU; vitamin c 29.8mg; folate 107.6mcg; calcium 64.4mg; iron 3.4mg; magnesium 66.8mg; potassium 800.7mg; sodium 564.8mg; thiamin 0.3mg; added sugar 3g.

Reviews (5)

Read More Reviews
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
This salad and dressing had a wonderful flavor! I never thought of putting potatoes in a salad we all really liked it! Read More
Rating: 5 stars
Light and refreshing. Such a tasty delicate salad. Will make it again and again. Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More