Chicken, apple and watercress salad

If you love caesar dressing on cos lettuce, wait till you taste this watercress wonder.

• 1 tablespoon olive oil
• 4 single chicken breast fillets
• 1 bunch watercress, sprigs picked, washed, dried
• 1 red apple, quartered, cored, cut into thin wedges
• 1 x 115ml ctn Neil Perry Fresh caesar dressing

Energy 1635kJ	Fat saturated 3.50g
Fat Total 20.00g	Carbohydrate sugars g
Carbohydrate Total 5.50g	Dietary Fibre 1.50g
Protein 47.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Heat the oil in a frying pan over medium-high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the pan and cook for 4-5 minutes each side or until cooked through. Transfer to a plate. Set aside for 2 minutes to rest. Cut the chicken across the grain into 1cm-thick slices.

2. Step 2

   Combine the chicken, watercress and apple in a bowl. Divide among serving plates. Drizzle over dressing to serve.

To keep apples crisp and fresh, store them in the crisper or in a sealed plastic bag in the fridge for up to four weeks. They will lose their crispness 10 times faster if stored at room temperature.