Apple, fennel, and chicken salad with citrus vinaigrette
Chicken second courses
This is one of those "I've had a rough day at work, and I don't want to cook" meals. It is bright and refreshing, and a mandoline or v-slicer makes quick work of slicing the apples and fennel. I used rotisserie chicken to increase the ease, but feel free to substitute any cooked chicken breast. You could also grill chicken breasts, slice them, and lay on top of the salad rather than mixing in. Add a hunk of crusty bread smeared with some fromage blanc, and you've got a satisfying meal. If you wanted to use this as a vegetarian side salad, feel free to omit the shredded chicken and just mix the watercress in with the rest of the salad ingredients. You will likely have left over dressing, it keeps well for at least a few days.
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