Skip to main content
Epicurious
Cookbooks

Chicken with Watercress Salad

GOOD TO KNOW Thinly pounded chicken breasts, known as paillards in French cuisine, cook through in just a couple of minutes—perfect for a quick, low-calorie midweek dinner.

Recipe information

  • Yield

    serves 4

Ingredients

1/4 cup olive oil, plus more for grill
1/4 cup fresh lemon juice (from about 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 (about 12 ounces total), thick stems trimmed
1 bunch radishes, trimmed and thinly sliced
1 avocado, halved lengthwise, pitted, peeled, and diced

Preparation

  1. Step 1

    Heat grill to medium-high. In a large bowl, whisk together oil and lemon juice; season dressing with salt and pepper.

    Step 2

    Place chicken on a 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 heavy pan until 1/4 inch thick. Drizzle with 2 tablespoons dressing and sprinkle with cumin.

    Step 3

    Clean and lightly oil hot grates. Grill chicken until cooked through, 1 to 2 minutes per side. Add watercress, radishes, and avocado to bowl with dressing, and toss to combine. Serve chicken topped with watercress salad.

  2. Nutrition Information

    Step 4

    (Per Serving)

    Step 5

    Calories: 325

    Step 6

    Fat: 21.6g (3.2g Saturated Fat)

    Step 7

    Protein: 27.9g

    Step 8

    Carbohydrates: 5.7g

    Step 9

    Fiber: 3.3g

Everyday Food: Light
TagsChicken BreastChickenPoultryWatercressLeafy GreensVegetableMainDinnerDairy FreeGluten FreeNut FreeKetoQuickEasyWeeknight MealsGrillingSpringCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.