• ½ cup plus 1 tablespoon vegetable oil
  • ¼ cup thawed frozen orange juice concentrate
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons finely chopped crystallized ginger
  • 1 ¼ lbs. 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
  • ½ small red onion, sliced paper-thin


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.

Chicken, Healthy, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Salads
MacGourmet downloadChicken and Mango Salad with Ginger-orange Dressing. To import, drag image to your MacGourmet recipe box.