Pulled Chicken-Peanut Salad

2 tablespoons frozen orange-tangerine or orange juice concentrate

1 tablespoon water

2 teaspoons toasted sesame oil

1/4 teaspoon salt

1/8 teaspoon coarsely ground black peper

12 ounces skinless, boneless chicken breast halves

3 cups watercress sprigs

1/4 cup cocktail peanuts

In a small bowl combine juice concentrate, water, sesame oil, salt and pepper. Reserve 1 tablespoon of orange juice concentrate mixture cover remaining mixture. set aside.

In a large skillet bring 1/2 inch of water to boiling. (water should come just below the bottom of a steamer basket.) Reduce heat to simmer, arrrange chicken in a single layer in basket. Place basket in skillet, brush chicken with the reserved 1 tablespoon juice mixture. Cover steam chicken for 10 to 12 minutes or until tender and no longer pink.

Remove chicken. Transfer to cutting board. Cool slightly (about 5 minutes) using a pair of forks, pull chicken into bite-size pieces about 1-1/2 inches long

To serve, combine watercress, chicken, and peanuts in a large salad bowl, stir in remaining juice mixture. Pour over salad and toss to coat.

Makes 4 main-dish servings.

4 Main-dish servings

time to prepare 20 minutes