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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
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.