CHICKEN & MANGO SALAD W/ GINGER- ORANGE DRESSING
1/2 cup + 1 Tbs. vegetable oil
¼ cup thawed frozen orange juice concentrate
2 Tbs unseasoned rice vinegar
2 Tbs finely chopped crystallized ginger
1¼ lbs skinless boneless chicken breast halves (about 3)
salt and pepper
2 large bunches of watercress, trimmed
1 large mango, peeled, pitted, cut into ½-inch-thick slices
½ small red onion, sliced paper thin
1. Whisk ½ cup oil and next 3 ingredients in a small bowl to blend. Season dressing to taste with salt and pepper.
2. Heat remaining 1 Tbs. 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.
Recipe Source: Bon Appetit
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