Mâche and Chicken Salad with Honey-Tahini Dressing

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.

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 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.

Carb Servings: 1 1/2 starch, 1 vegetable, 3 1/2 lean meat, 3 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin A & Vitamin C (45% daily value), Folate & Potassium (21% dv).