Chicken and Mango Salad with Ginger-Orange Dressing

Name: Chicken and Mango Salad with Ginger-Orange Dressing
Yield: 4 servings
Ingredients: 1 1/2 cup plus 1 tablespoon vegetable oil; 1 1/4 cup thawed frozen orange juice concentrate; 1 2 tablespoons unseasoned rice vinegar; 1 2 tablespoons finely chopped crystallized ginger; 1 1 1/4 pounds skinless boneless chicken breast halves (about 3); 1 2 large bunches of watercress, trimmed; 1 1 large mango, peeled, pitted, cut into 1/2-inch-thick slices; 1 1/2 small red onion; 1 sliced paper-thin

From the kitchen of Carly

Bright mango and peppery watercress make this salad sing. Tender chicken slices sit on top, dressed in a ginger-orange sauce that's simultaneously spicy and citrusy. Light, balanced, and clean enough for lunch or dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup plus 1 tablespoon vegetable oil
11/4 cup thawed frozen orange juice concentrate
12 tablespoons unseasoned rice vinegar
12 tablespoons finely chopped crystallized ginger
11 1/4 pounds skinless boneless chicken breast halves (about 3)
12 large bunches of watercress, trimmed
11 large mango, peeled, pitted, cut into 1/2-inch-thick slices
11/2 small red onion
1sliced paper-thin

Instructions

Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
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.
Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.