Mâche and Chicken Salad with Honey Tahini Dressing (#1308)

Salads Chicken Side
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For The Dressing

  • 1/2 cup Lemon Juice
  • 1/3 cup Extra-Virgin Olive Oil
  • 1/3 cup Tahini (Sesame Paste)
  • 2 tablespoons Honey
  • 2 cloves Garlic minced
  • 1 tsp Salt
  • 1 Black Pepper freshly ground to taste

For The Salad

  • 1 pound Red Skinned Potatoes new
  • 1 pound Chicken Tenders
  • 1/4 tsp Salt
  • 1 pinch Salt divided
  • 1/4 tsp Black Pepper freshly ground
  • 1 Tbsp Extra-Virgin Olive Oil
  • 1/2 small Garlic Cloves
  • 4 cups Baby Spinach
  • 1 cup Baby Peas shelled English or thawed frozen peas
  • 1 Tbsp Shallots finely chopped


  1. To prepare dressing:
  2. 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.
  3. Blend, shake or whisk until smooth.
  4. Season with 1 teaspoon salt and pepper.
  5. To prepare salad:
  6. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
  7. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
  8. When cool enough to handle, slice or quarter.
  9. Meanwhile, toss chicken with 1/4 teaspoon salt and pepper.
  10. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
  11. Add the chicken and cook until golden brown and cooked through, about 4 minutes per side.
  12. Transfer to a clean cutting board to cool.
  13. Shred into bite-size pieces.
  14. Season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt.
  15. Chop the garlic and add to the bowl along with the potatoes and mâche (or spinach).
  16. Pour 1/2 cup dressing over the potatoes and greens; gently toss to coat.
  17. (cover and refrigerate the remaining 3/4 cup dressing for up to 3 days.)
  18. Add peas, shallot and the shredded chicken; gently toss and serve.
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