4 Servings 20 min Cook

Ingredients

3 Tbsp Almond Oil
1/4 Cup, sliced Almonds
3 Tbsp Grapeseed Oil
4 Apricot Apricots, Raw
4 1/2 Cup, chopped Watercress
1/4 Cup Balsamic Vinegar
1 Tbsp chopped Shallots
2 Half breast (fillet) Chicken Breast
3/4 Cup, crumbled Feta Cheese

Directions

PREPARATION: Chop shallot.

Trim thick watercress stems.

Cook chicken to preference (about 20 minutes) and tear chicken into bite-size pieces.

Pitt apricots and cut into wedges.

Slice and toast almonds.

Combine vinegar and shallot in medium bowl.

Whisk in both oils.

Season dressing to taste with salt and pepper.

Place watercress, chicken, cheese, and apricots in large bowl.

Add dressing; toss.

Divide salad among 4 plates.

Sprinkle each with almonds.