Watercress Salad with Roast Chicken and Goat Cheese

Ingredients

• 2 cups (500 ml) roasted chicken meat (from a whole roasted Exceldor chicken)
• 1 heart romaine lettuce, washed and dried
• 2 cups (500 ml) watercress, washed and dried
• 1 green apple, quartered and thinly sliced
• 3 Lebanese cucumbers, in ribbons
• 2 radishes, thinly sliced
• 1/3 cup (85 ml) roasted pecans
• 3 tbsp. (45 ml) goat cheese at room temperature
• 2 tbsp. (30 ml) olive oil
• 1/3 cup (85 ml) 15% cream
• 3 tbsp. (45 ml) plain yogurt
• Zest and juice of one lemon
• 1 tbsp. (15 ml) chives, chopped
• 1 tbsp. (15 ml) fresh oregano
• Salt
• pepper