Chicken and Mango Salad with Ginger Orange Dressing

4 servings Prep: 25 minutes

1/2 cup plus 1 tablespoon of vegetable oil
1/4 cup thawed frozen organge 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 thich slices
1/2 small red onion, sliced paper thin.

Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
Heat remaining 1 tbs oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper; add to skillet. Cover and sauté until cooked through, about 6 minutes per side. Transfer to cutting board. Cut crosswise into slices, cool 5 minutes.
Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.