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1
To prepare dressing:
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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.
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3
Blend, shake or whisk until smooth.
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4
Season with 1 teaspoon salt and pepper.
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5
To prepare salad:
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6
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
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7
Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
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8
When cool enough to handle, slice or quarter.
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9
Meanwhile, toss chicken with 1/4 teaspoon salt and pepper.
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10
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
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11
Add the chicken and cook until golden brown and cooked through, about 4 minutes per side.
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12
Transfer to a clean cutting board to cool.
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13
Shred into bite-size pieces.
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14
Season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt.
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15
Chop the garlic and add to the bowl along with the potatoes and mache (or spinach).
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16
Pour 1/2 cup dressing over the potatoes and greens; gently toss to coat.
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17
(Cover and refrigerate the remaining 3/4 cup dressing for up to 3 days.)
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18
Add peas, shallot and the shredded chicken; gently toss and serve.
