Chicken-and-Mango Salad

chicken mango salad
Prep Time:
40 mins
Total Time:
2 hrs 40 mins
1 cup dressing

This nutritious Chicken-and-Mango Salad salad features madras curry powder, a blend of spices that includes turmeric, coriander, cumin, and cinnamon, and features avocado, watercress, and red onion.



  • ¼ cup olive oil plus more for grill grates

  • ¼ 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

  • ¼ cup cilantro leaves

  • ¼ cup mint leaves

  • 1 tablespoon curry powder, preferably Madras

  • 1 tablespoon white-wine vinegar

  • ¼ cup olive oil

  • Coarse salt and black pepper


  • 1 avocado, peeled, halved, pitted, and cut into ½-inch-thick wedges

  • 1 large bunch watercress, tough stems removed (3 cups)

  • ¼ 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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