Warm Shredded Chicken Salad With Mango Chile Salsa
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Soy Sauce1 tbsps
Cornstarch1 tbsps
Sesame Oil2 tbsps
Lemon Juice (fresh)1 tbsps
Ginger (grated)1 cup
Cilantro (chopped)3 tbsps
Lime Juice (fresh)1 tsps
Salt5 tsps
Olive OilDirections:
1
For the marinade, combine soy sauce and cornstarch in a medium-size bowl
2
Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger
3
Toss with chicken and let marinate 20 to 30 minutes
4
For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt
5
Let sit 20 to 30 minutes
6
For the salad, whisk together remaining 1 tbsp lemon juice, olive oil, and salt and pepper to taste, then toss dressing with watercress
7
To cook chicken, coat a large skillet with cooking spray and set over medium-high heat
8
Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through
9
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
10
For the marinade, combine soy sauce and cornstarch in a medium-size bowl
11
Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger
12
Toss with chicken and let marinate 20 to 30 minutes
13
For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt
14
Let sit 20 to 30 minutes
15
For the salad, whisk together remaining 1 tbsp lemon juice, olive oil, and salt and pepper to taste, then toss dressing with watercress
16
To cook chicken, coat a large skillet with cooking spray and set over medium-high heat
17
Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through
18
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