STILL TRYING TO EAT BETTER - A QUICK SALAD FOR LUNCH TODAY

MACHE & CHICKEN SALAD

 

 

Dressing

1/2 cup lemon juice

1/3 cup extra-virgin olive oil

1/3 cup tahini

2 tablespoons honey

2 cloves garlic, minced

1 teaspoon salt

Freshly ground pepper, to taste

Salad

1 pound CVF 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

Preparation

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.

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.



Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc