From Ellie Krieger
1 1/4 lbs thin-cut skinless boneless chicken breasts
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 tablespoons fresh lemon juice
1 large bunch watercress, tough stems removed, coarsely chopped (about 4 cups)
2 medium tomatoes, chopped
8 sliced whole-grain baguette
Combine the chicken, 1 tablespoon of the olive oil, the garlic and 1/2 teaspoon each of the salt and pepper in a bowl and toss to coat. Preheat a grill or nonstick grill pan over medium-high heat. Grill the chicken until grill marks form and the meat is just cooked through, 2 to 3 minutes per side. Remove from the grill and sprinkle with 1 tablespoon of the lemon juice.
In a large bowl, toss the watercress and tomatoes, with their seeds, with the remaining 2 tablespoons of each olive oil and lemon juice, and the remaining 1/4 teaspoon salt and pepper. Distribute the chicken among 4 serving plates and top each with 1 1/2 cups of the salad and 1 to 2 tablespoons of accumulated liquid from the salad. Serve with the baguette slices. YIELD: 4 servings
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