Best Watercress And Chicken Muscle Salad Recipes

ROAST CHICKEN WITH WATERCRESS

Steps:

• Preheat oven to 350°F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.

PANKO-CRUSTED CHICKEN WITH WATERCRESS SALAD AND BUTTERMILK DRESSING

Steps:

• Make the dressing and salad: In a medium bowl, whisk together milk and lemon juice; let stand until milk thickens, about 5 minutes. Add lemon zest, mayonnaise, shallots, thyme, salt, and pepper. Whisk to combine, cover and refrigerate until ready to use.
• Place watercress, parsley leaves, and radishes in a large bowl. Toss to combine; cover and refrigerate until ready to use.
• Make the chicken: Halve each breast horizontally. Working with one piece of chicken at a time, place chicken between two pieces of plastic wrap and pound until 1/4-inch thick. Remove from plastic wrap and set aside. Repeat with remaining chicken pieces.
• Fill a large high-sided skillet with enough vegetable oil so that it comes 1/2-inch up sides of skillet; heat over medium-high heat. Place flour and eggs each in separate shallow dishes. Place panko in a third shallow dish; add lemon zest and thyme and stir to combine. Season chicken with salt and pepper and dredge each piece first in flour, then in egg, and finally in panko mixture, ensuring each piece is fully coated; shake off any excess.
• Transfer chicken to hot oil and cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a wire rack; squeeze lemon over chicken and season with salt.
• Divide chicken among four plates. Top with salad and serve with dressing.

CRISPY ASIAN CHICKEN AND WATERCRESS SALAD

Steps:

• Make dressing:
• In a small bowl whisk together dressing ingredients. Halve radishes lengthwise and cut crosswise into 1/8-inch-thick slices. Diagonally cut scallions into 1/4-inch-thick slices. Discard coarse stems from watercress. In a bowl chill radishes, scallions, watercress, and bean sprouts while preparing chicken.
• Prepare chicken:
• Pat chicken dry and season with salt. Cut chicken into 1/4-inch-thick strips, without removing skin. In a bowl stir together flour and cornstarch and add chicken, tossing until coated well. In a 12-inch skillet heat oil over moderately high heat until hot but not smoking and fry chicken in batches, separating pieces and turning them occasionally, until crisp and cooked through, 6 to 8 minutes. With a slotted spoon transfer chicken as fried to paper towels to drain.
• In a bowl toss chicken with three fourths dressing. Toss vegetables with remaining dressing and combine with chicken.