Watercress Salad With Barbecued Chicken Breast

Recipe Ingredients

		Mustard Vinaigrette
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Finely-chopped fresh tarragon
1 tablespoon	15ml	Sherry wine vinegar
		= (or red wine vinegar)
		Salt - to taste
		Freshly-ground white pepper - to taste
1 cup	237ml	Almond or extra-virgin olive oil
		= (or a mixture of both)
		Salad
6		Boneless skin-on chicken breast halves (small)
15		Garlic cloves
1/4 cup	10g / 0.4oz	Fresh Italian parsley leaves
		Salt - to taste
		Freshly-ground white pepper - to taste
3 tablespoons	45ml	Extra-virgin olive oil
3		Watercress - stems trimmed
1/2 lb	227g / 8oz	Mushrooms, such as cremini,
		Shiitake, or oyster

Recipe Instructions

Prepare the vinaigrette: Combine the mustard, tarragon, vinegar, salt and pepper in a small bowl. Slowly whisk in the oil. Correct the seasonings, including the mustard and vinegar, and set aside.

Preheat grill or a barbecue.

Blanch garlic cloves in boiling water for 1 minute. Drain, and slice the garlic thinly. Combine the garlic with the parsley and spread it underneath the skin of the chicken. Season the chicken with freshly ground pepper and salt, then brush it with olive oil.

Place the chicken, skin-side down, on the grill and cook it for about 8 to 10 minutes on each side.

Wash and dry the watercress and remove the tough stems. In a big bowl toss the watercress with enough vinaigrette to coat it lightly.

Heat a large skillet and add 1 to 2 tablespoons olive oil. Add the mushrooms and saute over high heat about 4 minutes and season with salt and pepper.

Divide the watercress among 6 salad plates. Arrange the mushrooms around it. Cut each chicken breast on the diagonal into 6 slices and arrange the slices over each plate of watercress.

This recipe yields 6 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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