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If fresh peas aren't available, thawed frozen peas make an excellent substitute. Look for tender mâche at farmers' markets and natural-foods stores.

Source: EatingWell Magazine, March/April 2009; April 2022


Credit: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie

Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Combine lemon juice, 3 tablespoons oil, tahini, honey, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Whisk until smooth.

  • Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket, cover and steam until barely tender when pierced with the tip of a knife, 15 to 20 minutes, depending on size. When cool enough to handle, slice or quarter.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cook, flipping once, until golden brown and cooked through, about 4 minutes per side. Transfer to a cutting board. Using two forks, shred into bite-size pieces.

  • Add mâche (or spinach), peas and shallot along with the potatoes and chicken to the dressing; gently toss to coat.

Nutrition Facts

2 cups
433 calories; protein 34g; carbohydrates 31g; dietary fiber 5g; sugars 7g; fat 22g; saturated fat 3g; cholesterol 56mg; vitamin a iu 3550IU; vitamin c 31mg; folate 111mcg; calcium 69mg; iron 4mg; magnesium 70mg; potassium 818mg; sodium 442mg; added sugar 3g.

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