Ingredients Jump to Instructions ↓

  1. 2 garlic cloves, minced

  2. 1 teaspoon minced rosemary

  3. 3 tablespoons plus 1 teaspoon extra-virgin olive oil

  4. Freshly ground pepper

  5. Four 6-ounce skinless, boneless chicken breast halves

  6. 1/2 cup diced whole wheat bread (1/2-inch)

  7. 1 1/2 ounces Canadian bacon, cut into 1/2-inch dice (1/2 cup)

  8. 1/4 cup golden raisins

  9. 2 tablespoons sherry vinegar

  10. 1 tablespoon Dijon mustard

  11. 1 tablespoon fresh lemon juice

  12. Salt

  13. Two 6-ounce bunches of watercress, thick stems discarded

  14. 1/4 cup walnut pieces

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


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