Watercress, Chicken & Goat Cheese Salad With Salsa Verde Dressing

By ltrodrigu

Ingredients

• 4 tablespoons toasted pepitas, plus more for garnish
• Juice of 1 lime
• 1 serrano chili, stemmed and seeded
• 1/2 cup olive oil
• 1/2 cup packed parsley leaves
• Salt
• 2 poached or roasted chicken breasts, skin removed and meat shredded, at room temperature
• 8 cups watercress
• 2 avocados, peeled, pitted and diced
• 5-6 ounces soft fresh goat cheese, crumbled

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Make Dressing:
In a blender or food processor, purée pepitas, lime juice, chili, oil and parsley until smooth. Season with salt and adjust other seasonings to taste.

In a large bowl, toss chicken, watercress and avocados with enough dressing to lightly coat. Season with salt and extra dressing to taste. Top with cheese and more pepitas.