Chicken and Mango Salad with Ginger-Orange DressingBrian Leatart
Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
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
Preparation
Step 1
Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
Step 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.
Step 3
Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.
