Move over kale and spinach, watercress has been hailed as the new super green. Loaded with antioxidants and vitamins to keep you strong, it is the perfect partner for succulent chicken, crunchy pistachios and tahini dressing in this tasty salad from Donna Hay’s latest Fresh and Light magazine.
Grilled chicken and watercress super green salad
4 x 200g chicken breast fillets, trimmed
1 tablespoon extra virgin olive oil
sea salt and cracked black pepper
4 cups (60g) watercress sprigs
1 avocado, sliced
400g can chickpeas (garbanzos), drained and rinsed
1 bunch watermelon radishes, thinly sliced
2 Lebanese cucumbers, thinly sliced lengthways
¼ cup (35g) toasted pistachios, chopped
Tahini and watercress dressing
¼ cup (70g) natural Greek-style (thick) yoghurt
¼ cup (60ml) water
2 cups (30g) watercress sprigs
½ cup mint leaves
2 tablespoons tahini
1 tablespoon lemon juice
- To make the tahini and watercress dressing, place the yoghurt, water, watercress, mint, tahini and lemon juice in a small food processor and process until smooth. Set aside.
- Preheat a char-grill pan over high heat. Brush the chicken with the oil, sprinkle with salt and pepper and cook for 4–5 minutes each side or until cooked through. Remove from the heat and thinly slice. Place the watercress, avocado, chickpeas, radish, cucumber and chicken in a large bowl and toss to combine.
- Divide the salad between 4 bowls, top with the pistachio, drizzle with the dressing and sprinkle with pepper to serve.
Buy the magazine now → Donna Hay Fresh and Light, $9.99
Donna Hay’s newest edition of Fresh and Light is jam packed with over 80 healthy recipes. From nutrient rich salads, low-carb dinner options, delectable raw desserts to superfood smoothies, there is something for everyone