Mâche & Chicken Salad with Honey-Tahini Dressing

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

 Mâche & Chicken Salad with Honey-Tahini Dressing
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 55 minutes

  • 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

Directions
  1. Cover and refrigerate the dressing (Step 1) for up to 3 days.

  2. 4 servings, about 2 cups each

  3. 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.

  4. 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.

  5. 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.

  6. 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.


Nutritional Facts

Servings
4
Per serving
Calories
379
Carbohydrates
30g
Fat
16g
Saturated Fat
2g
Monounsaturated Fat
10g
Protein
32g
Cholesterol
67mg
Dietary Fiber
4g
Potassium
724mg
Sodium
521mg
Added Sugars
3g
Exchanges
1 1/2 starch
1 vegetable
3 1/2 lean meat
3 fat
Carbohydrate Servings
2
Vitamin A &amp
Vitamin C (45% daily value)
Folate &amp
Potassium (21% dv)

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1 reply

Sly Kitty
Sly Kitty 2014-09-17 09:47:26 -0500 Report

According to this list of nutritional facts, it is much lower in carbs and higher in fiber than I would have guessed.