Grilled Chicken and Watercress Salad with Canadian

Name: Grilled Chicken and Watercress Salad with Canadian Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400.
2
In a large dish, combine the garlic with the rosemary, 1 tablespoon of the olive oil and 1 teaspoon of pepper.
3
Add the chicken and turn to coat.
4
Refrigerate for 30 minutes.
5
Light a grill or preheat a grill pan.
6
Spread the diced bread on a pie plate and bake for 5 minutes.
7
In a small nonstick skillet, heat 1 teaspoon of the olive oil.
8
Add the Canadian bacon and raisins and cook over moderately high heat until the bacon is browned, 1 minute.
9
Transfer to a small plate.
10
Add 1 tablespoon of the vinegar to the skillet, then scrape it onto the plate.
11
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.
12
Season the chicken with salt and grill over a hot fire until lightly charred and just cooked, about 4 minutes per side.
13
Transfer to a carving board.
14
In a large bowl, combine the watercress, walnuts, croutons, Canadian bacon and raisins.
15
Add the dressing and toss to coat.
16
Cut each breast into 3 crosswise pieces on the bias.
17
Mound the salad on plates, top with the chicken and serve.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 garlic cloves, minced, 1 teaspoon minced rosemary, 3 tablespoons plus 1 teaspoon extra-virgin olive oil, Freshly ground pepper, and more.

Yes, Grilled Chicken and Watercress Salad with Canadian Bacon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Chicken and Watercress Salad with Canadian Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions