Chicken and Watercress Salad with Almonds and FetaElinor Carucci
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.
Recipe information
Yield
Makes 4 servings
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
Preparation
Step 1
Combine vinegar and shallot in medium bowl. Whisk in both oils. Season dressing to taste with salt and pepper.
Step 2
Place watercress, chicken, cheese, and apricots in large bowl. Add dressing; toss. Divide salad among 4 plates. Sprinkle each with almonds.
Nutrition Per Serving
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](http://www.nutritiondata.com/facts/recipe/1070449/2?mbid=HDEPI) ›
