Source: dLife

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

Servings

0.25
0 1/4 lb  small potatoes 1.0
1 cup  fat free reduced sodium chicken broth 0.25
0 1/4 tsp  dried rosemary 10.0
10 oz  boneless skinless chicken breasts 4.0
4 each  medium tomatoes 12.0
12 oz  Greens, watercress, fresh, sprig 0.25
0 1/4 cup  fresh lime juice 1.0
1 tbsp  extra virgin olive oil 0.5
0 1/2 tsp  salt 0.3333
0.3333 cup  Avocado, halves

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.