Grilled Chicken and Watercress Salad with Canadian Bacon

By BobD

This dish offers a fitness-minded mix of lean chicken and calcium-packed watercress. Canadian bacon, with just a fraction of the calories and fat of bacon, gives the salad a slightly sweet and salty flavor.

Ingredients

• 2 garlic cloves, minced
• 1 teaspoon minced rosemary
• 3 tablespoons plus 1 teaspoon extra-virgin olive oil
• Freshly ground pepper
• Four 6-ounce skinless, boneless chicken breast halves
• 1/2 cup diced whole wheat bread (1/2-inch)
• 1 1/2 ounces Canadian bacon, cut into 1/2-inch dice (1/2 cup)
• 1/4 cup golden raisins
• 2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Salt
• Two 6-ounce bunches of watercress, thick stems discarded
• 1/4 cup walnut pieces

Details

Servings 4
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 400°. In a large dish, combine the garlic with the rosemary, 1 tablespoon of the olive oil and 1 teaspoon of pepper. Add the chicken and turn to coat. Refrigerate for 30 minutes.

Light a grill or preheat a grill pan. Spread the diced bread on a pie plate and bake for 5 minutes. In a small nonstick skillet, heat 1 teaspoon of the olive oil. Add the Canadian bacon and raisins and cook over moderately high heat until the bacon is browned, 1 minute. Transfer to a small plate. Add 1 tablespoon of the vinegar to the skillet, then scrape it onto the plate.

In a small bowl, mix the mustard with the lemon juice, remaining 2 tablespoons of olive oil and 1 tablespoon of vinegar; season with salt and pepper.

Season the chicken with salt and grill over a hot fire until lightly charred and just cooked, about 4 minutes per side. Transfer to a carving board.

In a large bowl, combine the watercress, walnuts, croutons, Canadian bacon and raisins. Add the dressing and toss to coat. Cut each breast into 3 crosswise pieces on the bias. Mound the salad on plates, top with the chicken and serve.