With fewer than 200 calories per serving, this chicken salad recipe remains hearty and flavorful. To store watercress, place stems down in 1/2 inch of fresh water. Loosely cover and refrigerate up to 1 week.
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. Arrange 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.