Chicken Salad with Almonds, Watercress and Orange [#73]

Perfect with the remains of a succulent roast chicken from Sunday. I used pine nuts, toasted with soy, rather than the almonds - we had enough of those in the cake at tea-time! I also substitued walnut oil and cider vinegar in the dressing instead of Nigel's olive and red-wine, which blended well with the orange juice and mustard. With the addition of a few crisp croutons and some sweet iceberg to supplement the watercress, we had a lovely light and elegant main-course salad, ideal after the slightly sweet overload of the day! (well, it is Easter, and we've had no chocolate eggs!). By the way, just 'cos it's a salad doesn't mean we shouldn't still look for the best ingredients. Organic Watercress from John Hurd is really worth seeking out and is in season now through until the Autumn