Watercress and Baby Arugula with Chicken, Goat Cheese and Pecans Recipe

• 1 cup pecans
• 1/2 cup plus 2 tablespoons olive oil
• Salt
• 1/4 cup plus 2 tablespoons sherry vinegar
• 4 teaspoons Dijon mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Freshly ground black pepper
• 1 cooked rotisserie chicken, warm or at room temperature
• 9 cups loosely packed watercress, cut into 2- to 3-inch pieces
• 6 cups fresh baby arugula
• 3 cups torn fresh dandelion greens
• 1/2 red onion, sliced lengthwise into very thin strips
• 1 cup brined olives, such as nicoise or kalamata
• 1/3 cup brined capers, drained
• 8 ounces fresh goat cheese (may substitute feta cheese)

Directions:

• Preheat the oven to 350F.
• In a small bowl, combine the pecans with the 2 tablespoons olive oil and a good pinch of salt. Spread the pecans in a single layer on a baking sheet and toast for 10 to 14 minutes. Remove and set aside to cool slightly.
• While the nuts are cooling, prepare the dressing: Pour the remaining 1/2 cup olive oil into a medium bowl. Whisk in the sherry vinegar, then the mustard. Whisk in the thyme, oregano, 1/2 teaspoon salt, and several grinds of pepper. Taste, and adjust the seasoning as desired.
• Remove the legs and breasts from the chicken. Remove the skin, and chop the meat into coarse cubes. Set aside.
• Combine the watercress, arugula, and dandelion greens in a large bowl. Toss in the red onion, olives, and capers, and then dress with 1/2 cup of dressing. Toss the salad, adding more dressing as desired. Toss in the cubed chicken.
• Divide the salad among 8 plates. Crumble the goat cheese in large chunks over the salads, and then sprinkle with the pecans. Serve immediately.