Chicken with Watercress Salad

• 1/4 cup olive oil, plus more for grill
• 1/4 cup fresh lemon juice (from about 2 lemons)
• Coarse salt and ground pepper
• 2 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 1/4 teaspoon ground cumin
• 2 bunches watercress (about 12 ounces total), thick stems trimmed
• 1 bunch radishes, trimmed and thinly sliced
• 1 avocado, halved lengthwise, pitted, peeled, and diced

1. Heat grill to medium-high.
2. In a large bowl, whisk together oil and lemon juice; season dressing with salt and pepper.
3. Place chicken on a work surface.
4. Split each chicken breast in half horizontally.
5. Cover with plastic wrap and pound each piece with the flat side of a meat mallet or the bottom of a small heavy pan until 1/4 inch thick.
6. Drizzle with 2 tablespoons dressing and sprinkle with cumin.
7. Clean and lightly oil hot grates.
8. Grill chicken until cooked through, 1 to 2 minutes per side.
9. Add watercress, radishes, and avocado to bowl with dressing, and toss to combine.
10. Serve chicken topped with watercress salad.
11. (Per Serving)
12. Calories: 325
13. Fat: 21.6g (3.2g Saturated Fat)
14. Protein: 27.9g
15. Carbohydrates: 5.7g
16. Fiber: 3.3g

olive oil, lemon juice, salt, chicken, ground cumin, bunches, radishes, avocado

Taken from www.epicurious.com/recipes/food/views/chicken-with-watercress-salad-387667 (may not work)