Mâche & Chicken Salad with Honey-Tahini Dressing

Follow ACE On
Healthy Living

GET IN THE KNOW WITH ACE

Stay connected with us to get the latest health and fitness news, innovative workouts, healthy recipes and wellness tips.

Find an ACE Pro
VIEW MORE

Change Location

Healthy Recipes
Provided by

< BACK
Mâche & Chicken Salad with Honey-Tahini Dressing

Mâche & Chicken Salad with Honey-Tahini Dressing

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

Serves 4

Prep Time 40 min

Total Time 55 min.

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

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.


Comments