Watercress Salad with Mango and Shredded Chicken

Having made chicken soup last week, I was left with about a pound of shredded chicken that needed a purpose. There are tons of ways to use leftover chicken. More often than not, I end up tossing it in tacos, chili or pasta. This time, I wanted something different. This salad is the result.

Watercress Salad with Mango and Shredded Chicken
1 lb. shredded, cooked chicken
2 Tbsp low-sodium tamari
1 Tbsp brown rice vinegar
1 tsp. sesame oil
safflower oil spray
2 bunches watercress, trimmed of thicker stems
2 scallions, sliced or julienned
2 carrots, shredded
1/2 c. mango chunks (frozen or fresh), or pineapple chunks
Ginger Sesame Dressing (below)

Marinate the chicken in the tamari, vinegar and sesame oil for 30 minutes to an hour. Spray a cast iron skillet with safflower oil and heat over medium high heat. Quickly heat the chicken in the pan, cooking for about 3 minutes, stirring frequently.

Combine the watercress, scallions, carrots and mango, tossing to combine. Toss with dressing. Top the salad with chicken.

Ginger Sesame Dressing
2 Tbsps. grated ginger
2 Tbsps. safflower oil
2 Tbsps. water
1 Tbsp. low-sodium tamari
1 Tbsp. brown rice vinegar
2 tsps. sesame oil
1 tsp. toasted sesame seeds

Combine all ingredients in a bowl. Whisk together until well blended.

Serves 5.


Note: On the label of my watercress was this - "Watercress is a better source of vitamins C, B1, B6, K, E,Iron, Calcium, Magnesium, Manganese, Zinc and Potassium than Apples, Broccoli and Tomatoes ... What was Popeye Thinking?" I thought that was cute.