• 4servings
  • 55minutes
  • 381calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 0 1/2 cup(s) lemon juice

  2. 1/3 cup(s) extra-virgin olive oil

  3. 1/3 cup(s) tahini (see Tips & Techniques)

  4. 2 tablespoon(s) honey

  5. 2 clove(s) garlic , minced 1 teaspoon(s) salt

  6. Freshly ground pepper to taste

  7. 1 pound(s) new or baby red potatoes

  8. 1 pound(s) chicken tenders

  9. 1/4 teaspoon(s) salt , plus a pinch, divided 1/4 teaspoon(s) freshly ground pepper

  10. 1 tablespoon(s) extra-virgin olive oil

  11. 1/2 clove(s) (small) garlic

  12. 4 cup(s) mâche or baby spinach

  13. 1 cup(s) (about 1 1/2 pounds unshelled) shelled English peas or thawed frozen peas

  14. 1 tablespoon(s) finely chopped shallot

Instructions Jump to Ingredients ↑

  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. 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.

  5. 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).


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