Chicken and Watercress Salad with Almonds and Feta

Here is a delicious salad that my Aunt Sharon made for us one afternoon. The recipe is from Bon Appetit Magazine, June 2009. I have made it a few times and each time it gets great results from family and friends. The dressing is light and wonderful.

Supermarket roast chicken can be easily dressed up, as in this lovely salad. Look for almond oil at some supermarkets and at specialty food stores.
Yield: Makes 4 servings

1/4 cup white basalmic vinegar
1 large shallot, chopped
3 tablespoons almond oil, walnut oil, or grapeseed oil
3 tablespoons grapeseed oil
3 large bunches watercress, thick stems trimmed
2 fully cooked chicken breast halves, meat torn into bite-size pieces
3/4 cup crumbled feta cheese
4 apricots, pitted, each half cut into wedges (or use peaches)
1/4 cup sliced almonds, toasted

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 four plates Sprinkle each with almonds.

I would LOVE to hear your commments on this salad. Hope you enjoy it has much as we do!!