Click for Cookbook LOGIN
"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Mache & Chicken Salad with Honey-Tahini Dressing Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Mache & Chicken Salad with Honey-Tahini Dressing is from Maddie Wichman's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup tahini, (see Tip)
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper, to taste
SALAD
1 pound new or baby red potatoes
1 pound chicken tenders
1/4 teaspoon plus pinch of salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1/2 small clove garlic
4 cups māche, or baby spinach
1 cup shelled English peas, (about 1 1/2 pounds unshelled) or thawed frozen peas
1 tablespoon finely chopped shallot
Directions:
Directions:
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 māche (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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20min.
Personal Notes:
Personal Notes:
381 calories; 16 g fat ( 2 g sat , 10 g mono ); 67 mg cholesterol; 31 g carbohydrates; 3 g added sugars; 32 g protein; 4 g fiber; 525 mg sodium; 727 mg potassium.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

624W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!