Spring.  What comes to mind?  Birdies and bees, and flowers and trees?  Well, if you are a self-proclaimed foodie, it’s probably more like….peas and asparagus, new potatoes and baby greens. 

For me, the combination of baby potatoes and peas in a salad completely awakens me to spring.  It is spring on a plate.  So, when my Eating Well email of the day showed up with a chicken salad with potatoes and peas, I promptly went to the site, printed it off and added it to the menu. 

This was so good.  It was healthy and full of veggies.  The tahini dressing made it a little different than your usual chicken salad.  The only sub I did was to use leftover cooked chicken instead of the chicken tenders. 

You can find it online here and I’ve also posted it below for you.  Though I do encourage you to go browse the Eating Well site, they have such great ideas for healthy eating.

Mache & Chicken Salad with Honey-Tahini Dressing

Dressing
  • 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 mâche, or baby spinach
  • 1 cup shelled English peas, (about 1 1/2 pounds unshelled) or thawed frozen peas
  • 1 tablespoon finely chopped shallot
  • 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.

     

     

    This will be my entry for Foodie Friday at Designs by Gollum!

    • You think you know the Disc-It? You think you’ve seen it all? You haven’t seen anything yet…Today’s episode is a special one.

    Watch as Nevin and special guest, Phil Apodaca, tackle the most ambitious recipe on the Disc-It yet: Honey Apple Chicken Nuggets. To order some of Phil’s Gourmet Sauces check out the link below the video. Also Phil is going to give anyone who orders a Disc-It over the next 2 weeks 2 bottles of his Gourmet Sauce to get you started!


    We appreciate Phil coming on the show. Remember anyone who orders a Disc-It in the next 2 weeks will get 2 bottles of Phil’s Gourmet Sauces! If you already have a Disc-it and just need the sauce here is the link to Phil’s website: http://www.philsgourmetsauces.com/