Active Time
25 MIN
Total Time
1 HR
Yield
Serves : 4
© Tina Rupp

How to Make It

Step 1    

Preheat the oven to 400°. In a large dish, combine the garlic with the rosemary, 1 tablespoon of the olive oil and 1 teaspoon of pepper. Add the chicken and turn to coat. Refrigerate for 30 minutes.

Step 2    

Light a grill or preheat a grill pan. Spread the diced bread on a pie plate and bake for 5 minutes. In a small nonstick skillet, heat 1 teaspoon of the olive oil. Add the Canadian bacon and raisins and cook over moderately high heat until the bacon is browned, 1 minute. Transfer to a small plate. Add 1 tablespoon of the vinegar to the skillet, then scrape it onto the plate.

Step 3    

In a small bowl, mix the mustard with the lemon juice, remaining 2 tablespoons of olive oil and 1 tablespoon of vinegar; season with salt and pepper.

Step 4    

Season the chicken with salt and grill over a hot fire until lightly charred and just cooked, about 4 minutes per side. Transfer to a carving board.

Step 5    

In a large bowl, combine the watercress, walnuts, croutons, Canadian bacon and raisins. Add the dressing and toss to coat. Cut each breast into 3 crosswise pieces on the bias. Mound the salad on plates, top with the chicken and serve.

Notes

One Serving 433 cal, 20 gm fat, 2.8 gm saturated fat, 18 gm carb, 3 gm fiber.

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