Chicken Watercress Salad with Curry Mango Dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: Indian
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
  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: 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.
Recipe by The Energized Body at https://theenergizedbody.com/chicken-watercress-salad-curry-mango-dressing/