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.
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.
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.
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!