Mâche & Chicken Salad with Honey-Tahini Dressing
¼ cup lemon juice
4 tablespoons extra-virgin olive oil, divided
3 tablespoons tahini
2 teaspoons honey
2 small clove garlic, minced
½ teaspoon salt, divided
⅛ teaspoon ground pepper plus ¼ teaspoon, divided
1 pound new or baby red potatoes
1-pound chicken tenders
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
- 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 per serving: (1 cup) Calories 217; Fat 11g; Carbohydrates 16g: Protein 17g; Sodium 221 mg.
Adapted from: EatingWell.com:
https://www.eatingwell.com/recipe/249835/mache-chicken-salad-with-honey-tahini-dressing/?printview . April 2022. Ellen Ecker Ogden.