By: EatingWell

Servings: 4

Yield: 4 servings, about 2 cups each

Total Time: 55 minutes

Prep Time: 40 minutes

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

Recipe Description:

In this salad, mâche is tossed with spring ingredients—new red-skinned
potatoes and fresh peas—and a lemony tahini dressing and chicken.

Recipe Ingredients:

Dressing

1. 1/2 cup lemon juice
2. 1/3 cup extra-virgin olive oil
3. 1/3 cup tahini (see Tip)
4. 2 tablespoons honey
5. 2 cloves garlic, minced
6. 1 teaspoon salt
7. Freshly ground pepper to taste

Salad

1. 1 pound new or baby red potatoes
2. 1 pound chicken tenders
3. 1/4 teaspoon plus pinch of salt, divided
4. 1/4 teaspoon freshly ground pepper
5. 1 tablespoon extra-virgin olive oil
6. 1/2 small clove garlic
7. 4 cups mâche or baby spinach
8. 1 cup shelled English peas (about 1 1/2 pounds unshelled) or thawed frozen peas
9. 1 tablespoon finely chopped shallot

Recipe Steps:

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 potatoesin 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.
3. 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.
4. 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). 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.

Recipe Tips & Notes:

1. Tip: 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.

Recipe Nutrition:

Per serving:
381 calories; 16 g fat (2 g saturated fat, 10 g mono unsaturated fat);
67 mg cholesterol; 31 g carbohydrates; 32 g protein; 4 g fiber; 525 mg
sodium; 727 mg potassium

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

2 Carbohydrate Servings

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