Email to Marla Hudgins      

Mache & Chicken Salad w/Honey-Tahini Dressing

Source of Recipe

Bernice


Recipe Introduction

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

List of Ingredients

Mache & Chicken Salad w/Honey-Tahini Dressing


1/2 cup lemon juice
1/3 cup extra virgin olive oil
1/3 cup tahini (see TIP)
2 tablespoons honey
2 garlic cloves, minced
1 teaspoon salt
freshly ground pepper to taste

Ingredients Salad:

1 lb new or baby red potatoes
1 lb 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 garlic clove
4 cups mache, or baby spinach
1 cup shelled English peas (about 1 1/2 lbs unshelled), or thawed frozen peas
1 tablespoon finely chopped shallot



Recipe


To Prepare the Dressing:

Combine the lemon juice, 1/3 cup of olive oil, tahini, honey & minced garlic in a blender, a jar with a tight-fitting lid or a medium bowl.

Blend, shake or whisk until smooth.

Season with the 1 teaspoon of salt & some pepper.

To Prepare the Salad:

Place a steamer basket in a large saucepan.

Add 1 inch of water & bring to a boil.

Put the potatoes in the basket & steam them until they are barely tender when pierced with a skewer; 15 to 20 minutes, depending on their size.

When cool enough to handle, slice or quarter them.

Meanwhile, toss the chicken with 1/4 teaspoon of salt & pepper.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Add the chicken to the skillet & cook until golden brown & cooked through; about 4 minutes per side.

Transfer the chicken to a clean cutting board to cool.

Shred it into bite-size pieces.

Season a wooden salad bowl by rubbing it with 1/2 clove of garlic & a pinch of salt.

Chop the garlic & add it to the bowl, along with the potatoes & mache (or spinach).

Pour 1/2 cup of the dressing over the potatoes & greens.

Toss gently to coat.

Cover & refrigerate the remaining 3/4 cup of dressing for up to 3 days.

Add the peas, shallot & the shredded chicken.

Gently toss & serve immediately.