advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close
Under 30 Minutes

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.

Reviews (1)

  • amandasaur 18 Jan, 2012

    The marinade is perfect for the chicken, but it's a little too lemon-y for my taste to be used as a dressing so I left it out. This is such a good, easy meal and I make it all the time when I want something quick and healthy!

Related Topics