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Chicken and Watercress Salad with Balsamic Dressing

Yields4 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins

This tangy chicken and watercress salad with balsamic dressing is a nice light and spiced salad dressing for a hot summer day. It's also a great make ahead item if you'll be pressed for time the day of or quickly right before you serve it.

Chicken and Watercress Salad with Balsamic Dressing

For the Dressing:
 ¾ cup Colavita Extra Virgin Olive Oil
 ½ cup Colavita Balsamic Vinegar
 2 cloves garlic, crushed
 ½ tsp fresh rosemary, minced
 ½ tsp fresh thyme, minced
 salt and freshly ground pepper to taste
For the salad
 1 bunch watercress, trimmed of the roots
 1 can cannellini beans, rinsed and drained
 4 boneless, skinless chicken breasts
 ½ cup shavings of parmigiano reggiano cheese
 salt and pepper to taste
 2 tbsp Colavita Extra Virgin Olive Oil
For the Dressing:

In a blender or large bowl, combine the vinegar and spices, mix well; slowly whisk or blend in oil until well incorporated. Can be made ahead.

For the Chicken:

Heat your grill or grill pan to medium high heat (about 350°F-450°F). Pound the breasts so that they are an even width, then brush them with Colavita Olive Oil on both sides and season with salt and pepper.


Grill on medium-high heat for a few minutes per side, until the chicken is white all the way through and the juices run clear. A thermometer inserted into the center of the breast should read 160°F.


Remove the chicken from the grill and allow to cool slightly. Once cooled, slice on a bias into 1" thick strips.

For the Salad:

Portion the watercress into 4 separate salad bowls.


Sprinkle about 1/4 cup white beans per plate.


Add a breast of sliced, grilled chicken to each plate.


Season with a pinch of sea salt and a few grinds of fresh black pepper.


Top with shavings of Parmeggiano Reggiano and drizzle with the Balsamic Rosemary Dressing. Serve!

Nutrition Facts

Servings 4