2 bunches watercress, thick stems removed
2 cucumbers, lightly peeled, and sliced
1 head romaine, roughly chopped and rinsed
4 ripe peaches, cut into wedges
1/4 cup fresh lime juice
1 1/2 tsp sugar
Kosher salt and pepper
1 small clove garlic, finely chopped
2 tsp finely grated ginger
1/2 cup extra-virgin olive oil
2 large shallots, thinly sliced
1 lb grilled chicken breast seasoned with Jerk or a poultry seasoning, sliced
In large bowl, combine watercress, cucumbers, peaches, and romaine.
Into separate small bowl, pour lime juice, whisk in sugar and 1/2 tsp salt until dissolved.
Add garlic, ginger, and pepper; slowly add the oil in a steady stream, whisking constantly
until emulsified; stir in shallots.
Transfer salad to serving bowl or platter.
Drizzle vinaigrette over the top.
Top off with the grilled chicken.
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