Orange and Watercress Salad with Chicken

For a fast and fresh 30-minute meal, try this grilled chicken salad recipe. With orange for tang, feta for salt, and toasted hazelnuts for crunch, this low-calorie watercress salad is full of flavor.

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2.5 by 4 people

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  • Makes: 4 servings
  • Serving Size: 3/4 cup
  • Start to Finish: 30 mins

Orange and Watercress Salad with Chicken

Directions

  1. Sprinkle chicken with lemon-pepper seasoning. Lightly coat a large skillet or grill pan with cooking spray. Heat skillet over medium heat. Place chicken in hot skillet. Cook for 8 to 12 minutes or until no pink remains (170 degrees F), turning once. Set chicken aside.
  2. In a medium bowl whisk together chives, oil, honey, lemon juice, the water, and salt. Add watercress; toss to coat.
  3. Using tongs, divide watercress among serving plates, reserving liquid in bowl. Slice chicken; arrange orange slices and chicken on plates. Drizzle with reserved liquid. Sprinkle with chopped hazelnuts, feta cheese, and, if desired, freshly ground pepper.

From the Test Kitchen

*Tip:

Cut the peel off the oranges using a sharp knife, making sure to remove all the bitter white pith.

**Tip:

To toast hazelnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 8 to 10 minutes or until lightly toasted, stirring a few times to toast evenly. Cool nuts slightly. Place the warm nuts on a clean kitchen towel. Rub nuts with the towel to remove the loose skins.

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Nutrition Facts (Orange and Watercress Salad with Chicken)

  • Per serving:
  • 214 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 63 mg chol. ,
  • 311 mg sodium ,
  • 13 g carb. ,
  • 2 g fiber ,
  • 11 g sugar ,
  • 21 g pro.
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Reviews (1)

4 Ratings
1214 Days Ago
Well I did mix spring salad mix with the watercress, and sadly did not have hazelnuts, so I used pecans. Really tastes great, is quick and easy.

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