Mache and Chicken Salad with Honey Tahini Dressing

Ingredients

• 1/2 cup lemon juice
• 13 cup olive oil
• extra-virgin
• 13 cup tahini (sesame paste)
• 2 tablespoons honey
• 2 cloves garlic minced
• 1 teaspoon salt
• black pepper freshly ground to taste
• 1 pound red skinned potatoes new
• 1 pound chicken tenders
• 1/4 teaspoon salt
• 1 pinch salt divided
• 1/4 teaspoon black pepper freshly ground
• 1 tablespoon olive oil
• extra-virgin
• 1/2 small garlic cloves
• 4 cups baby spinach
• 1 cup baby peas shelled English or thawed frozen peas
• 1 tablespoon shallots finely chopped

Instructions

1. To prepare dressing:
2. Combine lemon juice, 13 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 mache (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.