Mache and Chicken Salad with Lemon Tahini Dressing

Categories: April2011, Chicken, Main dish, Potatoes, Salads

Ingredients

• Salad:
• 1 pound new or baby red potatoes
• 1 pound chicken tenders
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon extra virgin olive oil
• 1/2 clove garlic
• 4 cups mache
• 1/2 cup Honey Tahini Dressing
• 1 cup shelled English peas (about 1 1/2 pounds unshelled)
• 1 tablespoon finely chopped shallot
• Salad Dressing:
• 1/2 cup lemon juice
• 1/3 cup extra virgin olive oil
• 1/3 cup tahini
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon salt
• Freshly ground pepper, to taste

Directions

1. Salad:

2. Place a steamer basket in a large saucepan, add 1 inch of water, and bring to a boil. Put the potatoes in the basket and steam until barely tender when pierced with a sharp knife, about 15 to 20 minutes, depending on size. When the potatoes are cool enough to handle, slice or quarter them.

3. Toss the chicken with 1/4 teaspoon each of salt and pepper. Heat the 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 the garlic and pinch of salt. Chop the garlic and add to the bowl along with the potatoes and mache. Pour the dressing over the potatoes and greens; gently toss to coat. Add the peas, shallot, and shredded chicken; toss gently and serve.

5. Dressing:

6. Combine the lemon juice, oil, tahini, honey, and garlic in a blender, a jar with a tight-fitting lid, or a medium bowl. Blend, shake, or whisk until smooth. Season with salt and pepper.

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