- 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
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 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.
- Serving: Per serving
- Calories: 381
- Carbohydrates: 31g
- Fat: 16g
- Protein: 32g
- Dietary Fiber: 4g
- Saturated Fat: 2g
- Monounsaturated Fat: 10g
- Cholesterol: 67mg
- Potassium: 727mg
- Sodium: 525mg
- Exchanges: 1 1/2 starch, 1 vegetable, 3 1/2 lean meat, 3 fat
- Carbohydrate Servings: 2