Watercress Salad with Chicken Breast

Pre-heat a grill pan or cast iron skillet over medium heat and drizzle lightly with olive oil. Wrap the chicken well in plastic wrap and gently pound with a meat mallet or rolling pin until chicken is the same width all the way across – around 1". THis will allow it to cook quickly and evenly. Season the chicken with salt and pepper and then place on the hot grill pan. Cook for around 6-8 minutes, until chicken is golden brown and then flip and cook on the second side until the internal temperature reaches 160 degrees.

While the chicken is cooking, make the dressing and assemble the salad. In a small bowl whisk together the turmeric, garlic, honey, olive oil, and salt and pepper. Set aside. In a large bowl toss together the watercress, apple, fennel, and shallots. Drizzle the dressing over the salad and gently toss to combine.

When the chicken has finished cooking. Rest for 5 minutes on a cutting board and then sice and place atop the salad.