- 1/4 cup white balsamic vinegar
- 1 large shallot, chopped
- 3 tablespoons almond oil, walnut oil, or grapeseed oil
- 3 tablespoons grapeseed oil
- 3 large bunches watercress, thick stems trimmed
- 2 fully cooked chicken breast halves, meat torn into bite-size pieces
- 3/4 cup crumbled feta cheese
- 4 apricots, pitted, each half cut into wedges
- 1/4 cup sliced almonds, toasted
- Combine vinegar and shallot in medium bowl. Whisk in both oils. Season dressing to taste with salt and pepper.
- Place watercress, chicken, cheese, and apricots in large bowl. Add dressing; toss. Divide salad among 4 plates. Sprinkle each with almonds.