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A quick and flavorful
salad...
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1/2 cup + 1
Tbs. |
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vegetable
oil |
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¼ cup |
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thawed
frozen orange juice concentrate |
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2 Tbs |
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unseasoned
rice vinegar |
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2 Tbs |
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finely
chopped crystallized ginger |
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1¼ lbs |
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skinless
boneless chicken breast halves (about 3) |
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salt and
pepper |
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2 large |
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bunches of
watercress, trimmed |
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1 large |
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mango,
peeled, pitted, cut into ½-inch-thick slices |
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½ small |
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red onion,
sliced paper thin |
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1 |
Whisk ½ cup oil and
next 3 ingredients in a small bowl to blend. Season
dressing to taste with salt and pepper. |
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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. |
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3 |
Mound watercress on
plates; top with chicken, mango and red onion. Drizzle
with dressing and serve. |
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Servings: 4
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Recipe Source |
| Bon
Appetit |
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