Chicken And Mango Salad With Ginger-Orange Dressing

• 1/2 cup plus 1 tablespoon vegetable oil
• 1/4 cup thawed frozen orange juice concentrate
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons finely chopped crystallized ginger
• 1 1/4 pounds 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

1. Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
2. Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper; add to skillet. Cover and saute until cooked through, about 6 minutes per side. Transfer to cutting board. Cut crosswise into slices; cool 5 minutes.
3. Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.

vegetable oil, orange juice, rice vinegar, ginger, chicken breast halves, bunches of watercress, mango, red onion

Taken from www.epicurious.com/recipes/food/views/chicken-and-mango-salad-with-ginger-orange-dressing-235149 (may not work)