Chicken and Watercress Salad with Almonds and Feta |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Supermarket roast chicken can be easily dressed up, as in this lovely salad. Look for almond oil at some supermarkets and at specialty foods stores. Ingredients:
1/4 cup white balsamic vinegar |
1 large shallot, chopped |
3 tablespoons almond oil, walnut oil, or grapeseed oil |
3 tablespoons grapeseed oil |
3 large bunches watercress, thick stems trimmed |
2 fully cooked chicken breast halves, meat torn into bite-size pieces |
3/4 cup crumbled feta cheese |
4 apricots, pitted, each half cut into wedges |
1/4 cup sliced almonds, toasted |
Directions:
1. Combine vinegar and shallot in medium bowl. Whisk in both oils. Season dressing to taste with salt and pepper.
2. Place watercress, chicken, cheese, and apricots in large bowl. Add dressing; toss. Divide salad among 4 plates. Sprinkle each with almonds.
3. Calories 385, Total fat 31g (7g saturated), Cholesterol 67 mg, Sodium 357 mg, Carbohydrate 7g, Fiber 2g, Protein 20g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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