Chicken Salad With Mango Chile Salsa

Ingredients

• 1/4 cup soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 2 tablespoons lemon juice
• 1 tablespoon fresh ginger, grated
• 4 boneless chicken breasts, cut into 1/2-inch strips (1 lb)
• 2 mangoes, diced
• 2 scallions, chopped
• 1 serrano pepper, minced
• 1 cup cilantro, chopped
• 3 tablespoons lime juice
• 1/4 teaspoon salt
• 4 teaspoons olive oil
• salt, to taste
• pepper, to taste
• 6 cups watercress leaves

Directions

1. 1

   For the marinade:.

2. 2

   Combine soy sauce and cornstarch in a medium-size bowl.

3. 3

   Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger.

4. 4

   Toss with chicken and let marinate 20 to 30 minutes.

5. 5

   For the salsa:.

6. 6

   Combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt.

7. 7

   Let sit 20 to 30 minutes.

8. 8

   For the salad:.

9. 9

   Whisk together remaining tbsp lemon juice, olive oil and salt and pepper to taste, then toss dressing with watercress.

10. 10

    To cook chicken:

11. 11

    Coat a large skillet with cooking spray and set over medium-high heat.

12. 12

    Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through.

13. 13

    To assemble salad:.

14. 14

    Place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.