Chicken-and-Mango Salad

Name: Chicken-and-Mango Salad
Prep time: 40 min
Total time: 160 min
Ingredients: 0.25 cup olive oil plus more for grill grates; 0.25 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; 0.25 cup cilantro leaves; 0.25 cup mint leaves; 1 tablespoon curry powder, preferably Madras; 1 tablespoon white-wine vinegar; 0.25 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); 0.25 cup thinly sliced red onion

5.0

(1)

By

Martha Stewart Editors

Updated on August 7, 2020

Prep Time:

40 mins

Total Time:

2 hrs 40 mins

Servings:

4

Yield:

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.

Ingredients

Chicken

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

Salad

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

Directions

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.