CHICKEN WITH WATERCRESS SALAD

Chicken with Watercress Salad image

Yield serves 4

Number Of Ingredients 8

1/4 cup olive oil, plus more for grill
1/4 cup fresh lemon juice (from about 2 lemons)
Coarse salt and ground pepper
2 boneless, skinless chicken breast halves (6 to 8 ounces each)
1/4 teaspoon ground cumin
2 bunches watercress (about 12 ounces total), thick stems trimmed
1 bunch radishes, trimmed and thinly sliced
1 avocado, halved lengthwise, pitted, peeled, and diced

Steps:

Heat grill to medium-high. In a large bowl, whisk together oil and lemon juice; season dressing with salt and pepper.
Place chicken on a work surface. Split each chicken breast in half horizontally. Cover with plastic wrap and pound each piece with the flat side of a meat mallet or the bottom of a small heavy pan until 1/4 inch thick. Drizzle with 2 tablespoons dressing and sprinkle with cumin.
Clean and lightly oil hot grates. Grill chicken until cooked through, 1 to 2 minutes per side. Add watercress, radishes, and avocado to bowl with dressing, and toss to combine. Serve chicken topped with watercress salad.
Nutrition Information
(Per Serving)
Calories: 325
Fat: 21.6g (3.2g Saturated Fat)
Protein: 27.9g
Carbohydrates: 5.7g
Fiber: 3.3g