Chicken Salad With Mango Chile Salsa

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

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

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.