Chicken and watercress salad with almonds and feta
This Chicken and Watercress Salad features tender chicken, peppery watercress, sweet apricots, and creamy feta, topped with crunchy toasted almonds for a refreshing meal. It's perfect for a light lunch or dinner.
Cook time 20 min
Prep time 10 min
Ingredients:
1/4 cup almonds3 tbsp olive oil
4 apricots
4.50 cups watercress
1/4 cup vinegar
1 tbsp onion
2 chicken breasts
3/4 cup feta cheese
Indulge in a fresh and flavorful Chicken and Watercress Salad with Almonds and Feta. This recipe combines tender chicken, peppery watercress, sweet apricots, and creamy feta, finished with a crunch from toasted almonds. It’s a balanced meal that's both nutritious and delicious, perfect for a light lunch or dinner.
Instructions:
- Preheat your grill or a skillet over medium-high heat.
- Season the chicken breasts with salt and pepper.
- Cook the chicken breasts until they are no longer pink in the center and the juices run clear, approximately 6-7 minutes per side, depending on their thickness. An internal temperature should read 165°F (74°C).
- Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.
- In a small, dry skillet over medium heat, add the almonds.
- Toast them, stirring frequently until they are golden brown and fragrant, about 5-7 minutes. Be careful not to let them burn.
- Remove from heat and set aside to cool.
- Wash the apricots, cut them in half, remove the pits, and then dice each half.
- In a small mixing bowl, whisk together the olive oil, vinegar, and finely chopped onion. Season with salt and pepper to taste. Adjust the seasoning if necessary.
- In a large salad bowl, add the watercress.
- Top with the diced apricots, sliced chicken, toasted almonds, and crumbled feta cheese.
- Drizzle the dressing over the salad just before serving.
- Gently toss everything together to combine.
- Divide the salad among plates or bowls and serve immediately.
This Chicken and Watercress Salad is a refreshing dish that brings together a variety of textures and flavors. The combination of juicy chicken, crisp watercress, and crunchy almonds, all tied together with the tangy sweetness of apricots and the rich creaminess of feta, creates a satisfying meal that is sure to become a favorite. Serve it on its own or as a complement to a larger meal.
Chicken and watercress salad with almonds and feta FAQ:
Cook the chicken breasts for approximately 6-7 minutes per side over medium-high heat, until they are no longer pink in the center and the internal temperature reaches 165°F (74°C).
Store leftovers in an airtight container in the refrigerator. It is best consumed within 1-2 days for optimal freshness.
Yes, you can substitute almonds with other nuts like walnuts or pecans, depending on your preference. Just make sure to toast them for added flavor.
If you need a substitute for feta cheese, you could use goat cheese or a creamy cheese like ricotta, though the flavor and texture will differ slightly.
To make the dressing dairy-free, simply use olive oil and vinegar without onion. For a lower-calorie option, reduce the amount of olive oil or substitute with a light vinaigrette.
Tips:
- Toast the almonds in a dry skillet over medium heat for 3-5 minutes until they are golden brown and fragrant. This will enhance their flavor and add a pleasant crunch to the salad.
- Grill or pan-sear the chicken breasts for a more robust flavor, seasoning them with salt, pepper, and a little olive oil before cooking.
- Use fresh, ripe apricots for the best flavor. If apricots are out of season, you can substitute with dried apricots; just soak them in warm water for 10-15 minutes to soften before using.
- To make the vinaigrette, mix the olive oil and vinegar in a bowl, season with salt and pepper, and add finely minced onion for extra flavor. Adjust the ratio of olive oil to vinegar to your taste preference.
- Toss the salad just before serving to prevent the watercress from wilting and the almonds from getting soggy.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 22g
Carbohydrates 7g
Fiber 1.66g
Sugar 3.77g
Fat 22g
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