Watercress Salad with Chicken Breast
Ingredients
Salad
- 4 cups watercress
- 1/2 apple thinly sliced
- 1 cup fennel thinly sliced
- 1/2 cup fennel fronds
- 1/2 small shallot thinly sliced
- 2 chicken breasts
Dressing
- 3/4 tsp ground turmeric or 1 tsp fresh grated
- 1 small garlic clove
- 1 tsp raw honey
- 1/4 cup extra virgin olive oil
- Pinch salt and pepper
Instructions
- 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.
