Name: Warm Shredded Chicken Salad with Mango Chile Salsa
Yield: Makes 4 servings
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 1D2-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

The spice girls: Susan Feniger and Mary Sue Milliken, chefs and co-owners of Border Grill in Santa Monica and Ciudad in Los Angeles (who gained fame as the stars of the Food Network show Too Hot Tamales). What you'll love: The sweet and spicy flavor combination. "The taste of the mango and the serrano pepper had my mouth watering for more," one taster said.

Recipe notes

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