Mache and Chicken Salad with Honey Tahini Dressing
- 1/2 cup lemon juice
- 13 cup olive oil, extra-virgin
- 13 cup tahini (sesame paste)
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon salt
- black pepper freshly ground to taste
- 1 pound red skinned potatoes new
- 1 pound chicken tenders
- 1/4 teaspoon salt
- 1 pinch salt divided
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon olive oil, extra-virgin
- 1/2 small garlic cloves
- 4 cups baby spinach
- 1 cup baby peas shelled English or thawed frozen peas
- 1 tablespoon shallots finely chopped
- To prepare dressing:
- Combine lemon juice, 13 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 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.
lemon juice, olive oil, tahini, honey, garlic, salt, black pepper, red skinned potatoes, tenders, salt, salt, black pepper, olive oil, garlic, baby spinach, baby peas, shallots
Taken from recipeland.com/recipe/v/mche-chicken-salad-honey-tahini-49273 (may not work)