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Chicken with Watercress Salad

Cooking chicken on a hot grill (or grill pan) sears the surface of the food, giving it a full, intense flavor. For fast meals at lunch or dinner, try thinly pounded chicken breasts because they cook through in just a few minutes.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken with Watercress Salad

Source: Everyday Food, May 2009

Ingredients

  • 1/4 cup olive oil, plus more for grill
  • 1/4 cup fresh lemon juice (from 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, thick stems trimmed
  • 1 bunch radishes, trimmed and thinly sliced
  • 1 avocado, diced

Directions

  1. Heat grill to medium-high. In a large bowl, combine oil and lemon juice; season dressing with salt and pepper.

  2. Lay chicken flat. Holding a sharp knife parallel to 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 pan until 1/4 inch thick. Drizzle with 2 tablespoons dressing and sprinkle with cumin.

  3. Clean and oil grill. Grill chicken until cooked through, 1 to 2 minutes per side. To bowl with dressing, add watercress, radishes, and avocado and toss to combine. Serve chicken topped with watercress salad.

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