Mâche & Chicken Salad with Honey-Tahini Dressing
If fresh peas aren't available, thawed frozen peas make an excellent substitute. Look for tender mâche at farmers' markets and natural-foods stores.
Ingreadients :
- ¼ cup lemon juice
- 4 tablespoons extra-virgin olive oil, divided
- 3 tablespoons tahini
- 2 teaspoons honey
- 2 small clove garlic, minced
- ½ teaspoon salt, divided
- ⅛ teaspoon ground pepper plus 1/4 teaspoon, divided
- 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
Step by Step :
- Combine lemon juice, 3 tablespoons oil, tahini, honey, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Whisk until smooth.
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket, cover and steam until barely tender when pierced with the tip of a knife, 15 to 20 minutes, depending on size. When cool enough to handle, slice or quarter.
- Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cook, flipping once, until golden brown and cooked through, about 4 minutes per side. Transfer to a cutting board. Using two forks, shred into bite-size pieces.
- Add mâche (or spinach), peas and shallot along with the potatoes and chicken to the dressing; gently toss to coat.
