Mache & Chicken Salad with Honey-Tahini Dressing

Preparation

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.
3. When cool enough to handle, slice or quarter.
4. 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.
5. Transfer to a clean cutting board to cool. Shred into bite-size pieces.
6. 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 mâche (or spinach).
7. 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.

Tips

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.

To Make Ahead: Cover and refrigerate the dressing (Step 1) for up to 3 days.

Per serving: 379 calories; 16 g fat (2 g saturated fat, 10 g mono unsaturated fat); 67 mg cholesterol; 30 g carbohydrates; 32 g protein; 4 g fiber; 521 mg sodium; 724 mg potassium

Nutrition Bonus: Vitamin A & Vitamin C (45% daily value), Folate & Potassium (21% dv).

Exchanges: 1 1/2 starch, 1 vegetable, 3 1/2 lean meat, 3 fat

Description

Contributed by: EatingWell.com