Source: dLife

Chicken salad with avocado, tomatoes, and watercress flavored with lime juice and rosemary.

Servings

0.25 lb small potatoes , red, quartered
1 cup fat free reduced sodium chicken broth
0.25 tsp dried rosemary , crumbled
10 oz boneless skinless chicken breasts
4 medium tomatoes
12 oz Greens, watercress, fresh, sprig , tough stems removed (about 2 bunches)
0.25 cup fresh lime juice
1 tbsp extra virgin olive oil
0.5 tsp salt
0.33 cup Avocado, halves , diced

1 Boil potatoes approximately 10 minutes, or until firmly tender. Drain and cool.
2 In a large skillet, combine the broth and rosemary and bring to a boil over medium heat.
3 Add chicken, cover and simmer until chicken is cooked through (approximately 10 minutes).
4 Remove chicken and cut into 1/2 inch slices.
5 In a small bowl, mix the lime juice, oil and salt.
6 Finely chop 2 tomatoes and add to the lime mixture. Remove ¼ cup and set aside for topping.
7 Cut 2 tomatoes into 6 wedges each. Place in a large bowl with the potatoes, watercress and chicken, mix, then toss with the tomato dressing.
8 Place chicken salad on a serving platter and top with remaining tomato dressing and diced avocados.
9 Can be served warm, at room temperature or chilled.

After removing chicken, reserve the chicken broth for another use.