I’m on a never-ending search for different ways to prepare chicken, and I have one rule: Don’t make it different by making it more complicated. This chicken dish is simple, delicious, and different. It’s particularly great if you have company coming over. It will free you up so you can actually hang out, too!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat a grill pan or nonstick skillet over medium-high heat.
Step 2
Combine the zest of the lime, orange, and lemon in a bowl, then add the garlic and the juice of the orange. Whisk in 3 tablespoons of the EVOO. Season with salt and pepper. Turn the chicken in the mixture and let it hang out for 5 to 10 minutes. Grill or panfry it for 6 minutes on each side, or until cooked through. Remove from heat and let rest for 5 minutes while you prepare the salad.
Step 3
For the salad dressing, combine the juice of the lime and lemon with salt and pepper. Whisk in the remaining 3 tablespoons of EVOO and reserve. In a large bowl combine the watercress, arugula, goat cheese, and toasted almonds. Toss with the dressing.
Step 4
Slice the chicken on an angle and serve it atop a pile of the salad.
