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Mache & Chicken Salad with Honey-Tahini Dressing

From: EatingWell

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

Servings: 4 servings, about 2 cups each
Prep: 40 mins
Total: 55 mins
Rated : 
 by 3 people
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
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  mache , or baby spinach
1 cup  shelled English peas, (about 1 1/2 pounds unshelled) or thawed frozen peas
1 tablespoon  finely chopped shallot
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.
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.
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.
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 mache (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.
Tip: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 3 days.
Nutrition Facts
Calories 381, Total Fat 16 g, Saturated Fat 2 g, Monounsaturated Fat 10 g, Cholesterol 67 mg, Sodium 525 mg, Carbohydrate 31 g, Fiber 4 g, Protein 32 g, Potassium 727 mg. Daily Values: Vitamin A 45%, Vitamin C 45%. Exchanges: Starch 1.5,Vegetable 1,Lean Meat 3.5,Fat 3.
Percent Daily Values are based on a 2,000 calorie diet

What do you think? Rate this recipe!
amy.downey wrote:

This recipe was delicious! First time I made it, I forgot to add the honey to the dressing, and it was still great.

2/18/2010 07:55:17 PM Report Abuse
soprano_981 wrote:

Just made the dressing for dinner tonight. Usually I play around with recipes, but I measured this out. It came out to be the consistency of a loose mayo (in the food processor) and the flavor its off the hook - perfect combination of sweet, tart and nutty! I will combine it with leftover shredded rotisserie chicken and pop it on top of some baby spring lettuce with garbanzo beans and tomatoes and a light sprinkling of feta. Can't wait:)

2/1/2010 01:01:31 PM Report Abuse

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