Chicken and Mango Salad with Ginger-Orange Dressing

Ingredients for Chicken and Mango Salad with Ginger-Orange Dressing

• 120ml plus 1 tablespoon vegetable oil

• 60ml thawed frozen orange juice concentrate

• 2 tablespoons unseasoned rice vinegar

• 2 tablespoons finely chopped crystallized ginger

• 575g 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

How to make Chicken and Mango Salad with Ginger-Orange Dressing

Whisk 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.