> 1 small red onion, halved
> 1 tbsp balsamic vinegar
> 2 small oranges, peeled
> 1 (4 oz) bag watercress
> 2 tsp Dijon mustard
> 1 tsp minced garlic
> 3 tbsp extra virgin olive oil
> 2 cups shredded rotisserie chicken
> 1/2 cup crumbled feta cheese or goat cheese
> 1 (2.25 oz) can sliced black olives
Thinly slice the onion and combine with the vinegar in a small bowl. Let stand 10 min.
Meanwhile, thinly slice the oranges. Place the watercress in a large bowl. Drain onion, reserving vinegar, and add onion to watercress.
Whisk reserved vinegar, mustard, and garlic to combine. Gradually whisk in the oil. Season with salt and pepper. To watercress, add the chicken, cheese, olives, and oranges. Toss to coat. Serve with crusty bread.