Chicken With Watercress Salad Recipes

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CHICKEN WITH WATERCRESS SALAD



Chicken with Watercress Salad image

Cooking chicken on a hot grill (or grill pan) sears the surface of the food, giving it a full, intense flavor. For fast meals at lunch or dinner, try thinly pounded chicken breasts because they cook through in just a few minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 8

1/4 cup olive oil, plus more for grill
1/4 cup fresh lemon juice (from 2 lemons)
Coarse salt and ground pepper
2 boneless, skinless chicken breast halves (6 to 8 ounces each)
1/4 teaspoon ground cumin
2 bunches watercress, thick stems trimmed
1 bunch radishes, trimmed and thinly sliced
1 avocado, diced

Steps:

  • Heat grill to medium-high. In a large bowl, combine oil and lemon juice; season dressing with salt and pepper.
  • Lay chicken flat. Holding a sharp knife parallel to work surface, split each chicken breast in half horizontally. Cover with plastic wrap and pound each piece with the flat side of a meat mallet or the bottom of a small pan until 1/4 inch thick. Drizzle with 2 tablespoons dressing and sprinkle with cumin.
  • Clean and oil grill. Grill chicken until cooked through, 1 to 2 minutes per side. To bowl with dressing, add watercress, radishes, and avocado and toss to combine. Serve chicken topped with watercress salad.

Nutrition Facts : Calories 325 g, Fat 22 g, Fiber 3 g, Protein 28 g

GRILLED CHICKEN WITH SPELT, PEAR AND WATERCRESS SALAD



Grilled Chicken with Spelt, Pear and Watercress Salad image

This well-balanced meal has it all!

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus oil for brushing
1 cup whole wheat spelt berries
Four 6- to 7-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Juice of 1 lemon
2 firm, but ripe eating pears such as Anjou, Bartlett or Comice, cored
1/4 bulb fennel
2 bunches watercress, stems trimmed (about 6 cups)
One 2- to 3-ounce piece Gruyere or aged Gouda

Steps:

  • Preheat the grill to medium heat and brush some oil onto the grates.
  • Bring a medium saucepan of water to a boil. Add the spelt and return to a boil. Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes. Drain and set aside.
  • Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper. Grill until nicely marked and the chicken reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Set aside to rest.
  • Put the lemon juice in medium bowl. Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl. Toss with the lemon juice. Add the spelt, watercress and oil . Toss to dress evenly. Season with 1/8 teaspoon salt and some pepper.
  • Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.

Nutrition Facts : Calories 590 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 135 milligrams, Sodium 730 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 50 grams, Sugar 12 grams

GINGER CHICKEN WITH WATERCRESS



Ginger Chicken with Watercress image

Provided by Food Network Kitchen

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 13

1 bunch scallions, chopped
1 3-inch piece ginger, peeled and roughly chopped
1/2 jalapeno pepper (remove seeds for less heat)
2 tablespoons packed light or dark brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
1 plum tomato, halved
Kosher salt
6 skinless, boneless chicken thighs (about 21/4 pounds), quartered
4 ounces shiitake mushrooms, stemmed and quartered
2 bunches watercress, tough stems removed
White rice, for serving

Steps:

  • Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.
  • Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours.
  • Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.

CRISPY ASIAN CHICKEN AND WATERCRESS SALAD



Crispy Asian Chicken and Watercress Salad image

Categories     Chicken     Ginger     Fry     Quick & Easy     Radish     Spring     Watercress     Gourmet

Yield Serves 2

Number Of Ingredients 14

For dressing
1/4 cup hoisin sauce
1/4 cup water
1 1/2 tablespoons soy sauce
1/2 teaspoon finely grated peeled fresh gingerroot
4 radishes
2 scallions
3/4 bunch watercress
3/4 cup fresh bean sprouts
For chicken
1 pound boneless chicken thighs with skin
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 cup vegetable oil for frying

Steps:

  • Make dressing:
  • In a small bowl whisk together dressing ingredients. Halve radishes lengthwise and cut crosswise into 1/8-inch-thick slices. Diagonally cut scallions into 1/4-inch-thick slices. Discard coarse stems from watercress. In a bowl chill radishes, scallions, watercress, and bean sprouts while preparing chicken.
  • Prepare chicken:
  • Pat chicken dry and season with salt. Cut chicken into 1/4-inch-thick strips, without removing skin. In a bowl stir together flour and cornstarch and add chicken, tossing until coated well. In a 12-inch skillet heat oil over moderately high heat until hot but not smoking and fry chicken in batches, separating pieces and turning them occasionally, until crisp and cooked through, 6 to 8 minutes. With a slotted spoon transfer chicken as fried to paper towels to drain.
  • In a bowl toss chicken with three fourths dressing. Toss vegetables with remaining dressing and combine with chicken.

CHICKEN DRUMSTICKS WITH SWEET POTATO AND WATERCRESS SALAD



Chicken Drumsticks With Sweet Potato and Watercress Salad image

From Australian BH&G Diabetic Living - this looked so delicious and fresh in the magazine photo that I just had to post.

Provided by ImPat

Categories     Chicken Thigh & Leg

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

1 teaspoon mustard (wholegrain or gluten free alternative)
2 teaspoons soy sauce (salt reduced or gluten free)
2 teaspoons honey
4 chicken drumsticks (skin removed)
300 g sweet potatoes (cut into 2cm pieces steamed, then cooled)
1/2 bunch watercress (sprigs picked washed and dried)
1/4 red onion (cut into thin slivers)
1 tablespoon tarragon (fresh leaves)
1 cucumber (small lebanese peeled cut into ribbons using peeler)
30 g tomatoes (semi dried, drained patted dry with paper towel)
1 tablespoon balsamic vinegar (or red wine vinegar or cherry vinegar)

Steps:

  • Preheat oven to 180C fan forced.
  • Line a small roasting pan or ovenproof dish with baking paper.
  • Put mustard, soy sauce and honey in a small shallow dish and stir to combine and add the chicken drumsticks and turn to coat.
  • Transfer the chicken to the roasting pan and then brush over with remaining marinade and cook in the oven, brushing twice with liquid from the pan, for 25 to 30 minutes or until the drumsticks are light golden and cooked through.
  • Sweet Potato and Watercress Salad - Meanwhile, put the steamed sweet potato, watercress, onion, tarragon, cucumber and tomato in a medium bowl and toss to combine.
  • Divide the salad between plates and top with chicken drumsticks and drizzle the vinegar of choice over the salad to serve.

Nutrition Facts : Calories 429.2, Fat 13.2, SaturatedFat 3.6, Cholesterol 118.3, Sodium 575.3, Carbohydrate 45.1, Fiber 6, Sugar 15.6, Protein 33.2

ROAST CHICKEN WITH WATERCRESS



Roast Chicken with Watercress image

Provided by Jackie O'Halloran

Categories     Chicken     Leafy Green     Poultry     Roast     Low Carb     Low/No Sugar     Spring     Healthy     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 onion, sliced
6 garlic cloves, sliced
1 4-pound chicken
1 large bunch watercress, trimmed, chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large bunch watercress, trimmed

Steps:

  • Preheat oven to 350°F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.

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