Ingredients

• 1/2 cup lemon juice
• 1/3 cup extra-virgin olive oil
• 1/3 cup tahini, (see Tip)
• 2 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon salt
• Freshly ground pepper, to taste
• 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

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Cooking Directions

Step 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.

Step 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.

Step 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.

Step 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.