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Ingredients
1/4 cup soy sauce
1 tbsp cornstarch
1 tbsp sesame oil
2 tbsp fresh lemon juice
1 tbsp grated ginger
4 boneless chicken breasts (1 lb), cut into 1/2-inch strips
2 mangoes, diced
2 scallions, chopped
1 serrano pepper, minced
1 cup chopped cilantro
3 tbsp fresh lime juice
1/4 tsp salt
5 tsp olive oil
6 cups watercress leaves
Preparation
For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir
until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and
ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa,
combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let
sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon
juice, olive oil and salt and pepper to taste, then toss dressing with
watercress. To cook chicken, coat a large skillet with cooking spray and set
over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on
each side until browned and cooked through. To assemble the plates, place 1/4
watercress salad on each plate, then mound 1/4 salsa in the center and arrange
chicken strips on top.
Nutritional analysis per serving:
315 calories, 10.5 g fat (1 g saturated fat), 26 g carbohydrates, 29 g protein,
70 mg cholesterol, 7.5 g fiber
Makes 4 servings.
Salad Recipes |
