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Source: Stop and Smell the Rosemary

Chicken, Red Grape, and Watercress Salad
For maximum flavor, use watercress within 1 day of purchase as it is fragile and does not keep well.
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Serves: 2
Prep Time: 20 minutes
Cook Time: 0 minutes
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2 tablespoons fresh lime juice
1 tablespoon mango chutney, chopped
1 clove garlic, minced
1/4 teaspoon salt
2 tablespoons sour cream
3 tablespoons Vegetable Oil
1 to 2 drops Tabasco sauce
1 1/2 cups chicken breast, shredded, cooked
1 cup red grapes, halved, seedless
1/2 cup roasted and salted cashew halves
2 cups watercress, coarse stems discarded
freshly ground pepper

Whisk lime juice, chutney, garlic, salt, and sour cream in a small bowl. Add oil in a thin stram, whisking continuously, until smooth and thoroughly blended. Whisk in Tabasco. Set aside.

Combine chicken and grapes in a serving bowl. Add dressing and toss. Let marinate 15 minutes. Gently toss cashews and watercress with chicken. Season with salt and pepper. Serve immediately.

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