Chicken and Watercress Salad with Almonds and Feta

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Almonds

  Nuts, raw

  ¼ cup, sliced or 23g

• Apricots, raw

  4 apricot or 140g

• Watercress

  Raw

  4 ½ cup, chopped or 153g

• Balsamic vinegar

  3 tbsp or 48g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Feta cheese

  ¾ cup, crumbled or 113g

Directions

1. Chop the shallot and trim any thick stems from the watercress.
2. Cook the chicken in 1/4 of olive oil to your preference (about 20 minutes) and tear it into bite-sized pieces.
3. Pitt the apricots and cut them into wedges. Slice and toast the almonds.
4. In a medium bowl, combine the vinegar and shallot. Whisk in remaining oil. Season the dressing to taste with salt and pepper.
5. In a large bowl, combine the watercress, chicken, cheese, and apricots. Pour the dressing over the salad and toss to coat.
6. Divide the salad among 4 plates and sprinkle each serving with the toasted almonds.

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