4 Servings 20 min Cook
3 Tbsp Almond Oil
1/4 Cup, sliced Almonds
3 Tbsp Grapeseed Oil
4 Apricot Apricots, Raw
4 1/2 Cup, chopped Watercress
1/4 Cup Balsamic Vinegar
1 Tbsp chopped Shallots
2 Half breast (fillet) Chicken Breast
3/4 Cup, crumbled Feta Cheese
PREPARATION: Chop shallot.
Trim thick watercress stems.
Cook chicken to preference (about 20 minutes) and tear chicken into bite-size pieces.
Pitt apricots and cut into wedges.
Slice and toast almonds.
Combine vinegar and shallot in medium
bowl.
Whisk in both oils.
Season dressing to
taste with salt and pepper.
Place watercress, chicken, cheese, and
apricots in large bowl.
Add dressing; toss.
Divide salad among 4 plates.
Sprinkle
each with almonds.