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Chicken and Mango Salad with Ginger-Orange Dressing

['1/2 cup plus 1 tablespoon vegetable oil', '1/4 cup thawed frozen orange 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-thick 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 tablespoon 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.

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