Chicken with Dried Fig and Pistachio Salsa

Ingredients

• 10 California Dried Figs about ½ cup, stemmed and thinly sliced
• ¼ cup pistachios roasted peeled and salted
• 3 tablespoons extra virgin olive oil
• 1 teaspoon freshly grated lemon zest
• 3 tablespoons fresh coarsely chopped flat-leaf parsley
• 2 shallots finely chopped
• 3 tablespoons lemon juice
• Kosher salt and freshly ground black pepper
• 4 chicken breasts boned
• 1 tablespoon olive oil
• 2 bunches watercress stems removed
• Lemon wedges as a garnish