• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

Feel free to use arugula in place of watercress, or shrimp instead of chicken in this bright salad. The pineapple-lime dressing is also great spooned over grilled fish or chicken, or simply stirred into rice.

• 1 teaspoon lime zest, plus 2 tablespoons juice (from 1 lime)
• 2 teaspoons minced shallot
• 1 1/2 teaspoons honey
• 3/4 to 1 teaspoon minced habanero or jalapeno chile, stemmed and seeded
• 6 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1/4 cup finely chopped pineapple
• 1 bunch (3/4 pound) watercress, thick ends trimmed
• 5 ounces baby spinach
• 1/3 cup toasted cashews, chopped
• 3/4 pound cooked chicken breast, shredded

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