Instructions: In a nonreactive bowl, stir together the yogurt, ginger, 1/4 cup of the mint leaves, mandarin zest, cumin, and black pepper. Cut 1 mandarin in half, squeeze the juice half of it into the yogurt mixture and mix well. Add the chicken and turn in the marinade.

Evenly, cover, and set aside for 1 hour or refrigerate for up to 12 hours.

Put the remaining mint leaves and the watercress in another bowl and squeeze in the juice from the remaining mandarin half. Turn the greens to distribute the juice. Peel the remaining mandarins, removing all the white pith, divide them into sections and cut each section in half. Add them to the bowl of greens.

In a nonstick skillet over medium heat, warm the vegetable oil. Using a slotted spoon, remove the chicken from the marinade and add to the skillet. Increase the heat to medium- high and cook stirring often, for 2 to 3 minutes. Pour off the collected juices from the skillet and return it to medium-high heat. Continue to cook the chicken, stirring, until it turns lightly golden, another minute or two.

Add the hot chicken to the bowl of greens and fruit. Toss to mix well. If desired, sprinkle the coconut or almonds over the top. Serve immediately.

Serves 3 or 4.

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