Mandarin Chicken Salad

2 scallions, sliced
6 tbsp olive oil
1/4 tsp. pepper
1/2 cup coarsely chopped pecans
2 cups diced (1/2 inch) cooked chicken
1 bunch watercress, tough stems removed
1-11 oz. can mandarin oranges, rinsed well, drained and chilled
2 tbsp lemon or lime juice (substitute for red wine vinegar)

Preheat oven to 325F. Spread out pecans on a small baking sheet. Bake for 10-15 minutes, until lightly toasted. In a salad bowl, combine chicken, watercress, oranges, scallions and toasted pecans. Drizzle on oil, juice, and pepper. Toss to coat.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.