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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
Directions:View on Bon Appetit
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