This nutritious salad features madras curry powder, a blend of spices that includes turmeric, coriander, cumin, and cinnamon, and features avocado, watercress, and red onion.
- Total Time:
- Servings: 4
- Yield: Makes 1 cup dressing
Source: Body+Soul, January/February 2007
- 1/4 cup olive oil plus more for grill grates
- 1/4 cup white-wine vinegar
- 1 tablespoon Dijon mustard
- 4 skinless, boneless chicken breast halves (about 6 ounces each)
- 1 mango, peeled, pitted, and coarsely chopped
- 1/4 cup cilantro leaves
- 1/4 cup mint leaves
- 1 tablespoon curry powder, preferably Madras
- 1 tablespoon white-wine vinegar
- 1/4 cup olive oil
- Coarse salt and black pepper
- 1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges
- 1 large bunch watercress, tough stems removed (3 cups)
- 1/4 cup thinly sliced red onion
For the chicken: In a shallow pan large enough to hold chicken in a single layer, whisk together oil, vinegar, and mustard; add chicken, turning to coat. Cover and refrigerate for at least 2 hours.
Heat the grill to high; lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Grill until fully cooked and opaque throughout, 6 to 8 minutes per side.
For the dressing: In a blender combine mango, cilantro, mint, curry powder, and vinegar. Puree until smooth. With the motor running, add oil; season with salt and pepper.
To serve: Slice chicken crosswise. Arrange on a platter or 4 serving plates, along with avocado, watercress, and onion; serve the dressing on the side.