Chicken Watercress Salad with Curry Mango Dressing
Author: Denise Costello
Ingredients
- ¼ cup olive oil plus more for grill grates, for the chicken
- ¼ cup white-wine vinegar, for chicken
- 1 tablespoon Dijon mustard, for chicken
- 4 skinless, boneless organic chicken breast halves (about 6 ounces each)
- 1 mango, peeled, pitted, and coarsely chopped, for dressing
- ¼ cup cilantro leaves
- ¼ cup mint leaves
- 1 tablespoon curry powder
- 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, for salad
- 1 large bunch watercress, tough stems removed for salad
- 4 cups Mixed greens
- ¼ cup thinly sliced red onion, for salad
- ¼ cup thinly sliced Radishes
Instructions
- 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: Mix greens, avocado, watercress, onion and radishes. Arrange on a platter or four serving plates, Slice chicken crosswise and place on top of salad. Serve the dressing on the side.