Chicken Salad With Mango Chile Salsa

Submitted by AnnieLynne

"From self.com. Prep time include marinading the chicken."

 

• Ready In: 55mins
• Ingredients: 16
• Yields: 4 salads
• Serves: 4

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. For the marinade:

2. Combine soy sauce and cornstarch in a medium-size bowl.
3. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger.
4. Toss with chicken and let marinate 20 to 30 minutes.

5. For the salsa:

6. Combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt.
7. Let sit 20 to 30 minutes.

8. For the salad:

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

10. To cook chicken:

11. Coat a large skillet with cooking spray and set over medium-high heat.
12. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through.

13. To assemble salad:

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