Serves 2
Dressing yield: about ¾ cup, but you will only use 4 to 6 Tbsp of dressing for this recipe
Prep time: 15 minutes
Cook time: 6 to 10 minutes


Putting Green Dressing:

  • 1 tsp chopped shallots
  • ½ tsp chopped garlic
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh parsley
  • ½ tsp anchovy paste
  • ½ cup yogurt cheese
  • ½ tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • ½ lemon, juiced


  • 8 oz chicken breasts
  • 1 bunch watercress
  • ½ cup cherry or grape tomatoes, sliced in half
  • ½ avocado, thinly sliced
  • Sea salt and freshly ground black pepper, to taste

Eat-Clean cooking spray


  1. Add dressing ingredients, except for lemon juice, to a food processor and pulse to combine. While the processor is running, stream in lemon juice until thick and blended. You may not need all of the lemon juice. Scrape into a bowl and set aside.
  2. Heat a grill or grill pan to medium high heat and coat with Eat-Clean cooking spray. Season both sides of chicken with salt and pepper and place on grill. Cook 3 to 5 minutes on each side until done. Remove to a cutting board to rest for 3 minutes. Thinly slice on the diagonal.
  3. To assemble the salad, divide watercress between 2 large plates. Drizzle 2 to 3 Tbsp of dressing* over the watercress stems, and fan out the sliced chicken over the top. On one side, pile the cherry tomatoes and on the other side, fan out the avocado slices.