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Picture of Chicken and Watercress Salad with Almonds and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1584 kcal 79 %
  • Fat 123 g 189 %
  • Saturated 24 g 121 %
  • Carbs 54 g 18 %
  • Fiber 10 g 40 %
  • Protein 73 g 146 %
  • Cholesterol 227 mg 76 %
  • Sodium 1540 mg 64 %
  • Calcium 1140 mg 114 %
  • Magnesium 249 mg 59 %
  • Potassium 2758 mg 59 %
  • Iron 5 mg 27 %
  • Zinc 6 mg 56 %
  • Phosphorus 1178 mg 168 %
  • Vitamin A 891 µg 99 %
  • Vitamin C 182 mg 202 %
  • Thiamin (B1) 1 mg 68 %
  • Riboflavin (B2) 2 mg 157 %
  • Niacin (B3) 20 mg 128 %
  • Vitamin B6 3 mg 212 %
  • Folate equivalent (total) 135 µg 34 %
  • Vitamin B12 2 µg 94 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 40 mg 266 %
  • Vitamin K 948 µg 790 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chicken and Watercress Salad with Almonds and Feta

Ingredients

  • 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 3 wedges
  • 1/4 cup sliced almonds, toasted

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