Chicken and Mango Salad with Ginger-Orange Dressing

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  3 breast fillet or 354g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ cup or 112g

• Rice wine vinegar

  2 tbsp or 30g

• Orange juice

  condensed, frozen

  ¼ cup or 71g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Ginger root

  Raw

  2 tbsp or 12g

• Watercress

  Raw

  3 cup, chopped or 102g

• Onions

  Raw

  ½ small or 35g

Directions

1. 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.
2. In a small bowl, whisk together 3/4 of the vegetable oil, rice wine vinegar, orange juice, and ginger. Season to taste with salt and pepper.
3. Heat the remaining vegetable oil in a large skillet over medium-low heat. Season the chicken with salt and pepper and add it to the skillet. Cover and cook until cooked through, about 6 minutes per side. Transfer to a cutting board, slice crosswise, and let cool for 5 minutes.
4. To serve, mound the watercress on plates and top with the chicken, mango, and red onion. Drizzle with the dressing and serve.

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