4 Servings 25 min Cook
3 Half breast (fillet) Chicken Breast
1/2 Cup Vegetable Oil
2 Tbsp Rice Wine Vinegar
1/4 Cup Orange Juice
1 Fruit without refuse Mangos
2 Tbsp Ginger Root
3 Cup, chopped Watercress
1/2 Small Onions
Thaw orange juice concentrate.
Peel and very thinly slice onion.
Peel and finely chop ginger.
Peel and cut mango into 1/2-inch pieces, discarding rib.
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 saut 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.
