WATERCRESS, CHICKEN AND CITRUS SALAD

[nverland]

WATERCRESS, CHICKEN AND CITRUS SALAD
Prep: 20 minutes; cook: 8 minutes; servings: 2

Vinaigrette:

1 tablespoon freshly squeezed orange juice
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

Salad:

1 tablespoon olive oil
1/2 pound chicken tenders or 1 boneless, skinless chicken breast half
1/4 teaspoon salt
2 large bunches watercress, about 6 ounces
2 tangerines, peeled, segmented (or 1 orange)
1/2 medium jicama, peeled, cut in 1/4-inch matchsticks, about 1 cup
1/4 cup quartered green olives
2 ounces feta, crumbled, about 1/2 cup

1. For the vinaigrette, whisk the orange juice, vinegar, olive oil and salt together in a small bowl. Set aside for flavors to marry.

2. For the salad, heat the olive oil in a skillet over medium-high heat. Add the chicken; sprinkle with salt. Cook, turning, until lightly browned and cooked through, 8 minutes. Set aside to cool slightly.

3. Place the watercress, tangerine segments, jicama, olives and feta in a bowl. Shred the chicken into long pieces with your fingers (or slice or cube it with a knife). Add to the salad.

Pour the vinaigrette over the salad; toss gently with your hands to lightly coat all the ingredients.

Nutrition per serving: 494 calories, 34 g fat, 8 g saturated fat, 88 mg cholesterol, 21 g carbohydrates, 30 g protein, 1,307 mg sodium, 5 g fiber.