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Chicken and Mango Salad with Ginger-Orange Dressing

Name: Chicken and Mango Salad with Ginger-Orange Dressing
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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