Chicken and Mango Salad with Ginger-Orange Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/2 cup plus 1 tablespoon vegetable oil |
1/4 cup thawed frozen orange juice concentrate |
2 tablespoons unseasoned rice vinegar |
2 tablespoons finely chopped crystallized ginger |
1 1/4 pounds skinless boneless chicken breast halves (about 3) |
2 large bunches of watercress, trimmed |
1 large mango, peeled, pitted, cut into 1/2-inch-thick slices |
1/2 small red onion, sliced paper-thin |
Directions:
1. Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
2. Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper; add to skillet. Cover and sauté until cooked through, about 6 minutes per side. Transfer to cutting board. Cut crosswise into slices; cool 5 minutes.
3. Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.
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