Chicken and Watercress Salad with Almonds and Feta

Ingredients

• Almond oil

  3 tbsp or 41g

• Almonds

  Nuts, raw

  ¼ cup, sliced or 23g

• Grapeseed oil

  3 tbsp or 41g

• Apricots, raw

  4 apricot or 140g

• Watercress

  Raw

  4 ½ cup, chopped or 153g

• Balsamic vinegar

  ¼ cup or 64g

• 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 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 both oils. 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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