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Chicken-and-Mango Salad


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.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 1 cup dressing
chicken mango salad

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)

Mango Dressing

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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