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SALADS- MAIN DISH:
Chicken and Mango Salad
with
Ginger-Orange Dressing
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Chicken
and Mango Salad with Ginger-Orange Dressing |
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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 |
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Bon Appetit |
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