Chicken Salad With Mango Chile Salsa |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 10 |
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From . Prep time include marinading the chicken. Ingredients:
1/4 cup soy sauce |
1 tablespoon cornstarch |
1 tablespoon sesame oil |
2 tablespoons lemon juice |
1 tablespoon fresh ginger, grated |
4 boneless chicken breasts, cut into 1/2-inch strips (1 lb) |
2 mangoes, diced |
2 scallions, chopped |
1 serrano pepper, minced |
1 cup cilantro, chopped |
3 tablespoons lime juice |
1/4 teaspoon salt |
4 teaspoons olive oil |
salt, to taste |
pepper, to taste |
6 cups watercress leaves |
Directions:
1. For the marinade:.
2. Combine soy sauce and cornstarch in a medium-size bowl.
3. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger.
4. Toss with chicken and let marinate 20 to 30 minutes.
5. For the salsa:.
6. Combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt.
7. Let sit 20 to 30 minutes.
8. For the salad:.
9. Whisk together remaining tbsp lemon juice, olive oil and salt and pepper to taste, then toss dressing with watercress.
10. To cook chicken:
11. Coat a large skillet with cooking spray and set over medium-high heat.
12. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through.
13. To assemble salad:.
14. Place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.
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