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Grilled Curry Chicken Salad with Herb Vinaigrette

  • Serves: 4
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Calories: 656
Grilled chicken salad with curry and mangos and pickled onions and avocado and mint

A big green salad topped with a curry-spiced grilled chicken, goat cheese and a delicious punchy herb-filled vinaigrette is basically heaven on a platter.

High Standards For Spring Salads.

This salad more than meets our standards for everything we want (and expect) in our daily greens and we’re pretty sure you’ll love it as much as we do. Succulent curried chicken breasts are grilled to tender, juicy perfection, then piled on a bed of greens along with creamy goat cheese, pickled onions, loads of fresh herbs, a sassy little number we like to call “tangy vinaigrette” and perhaps the best ingredient of all...fresh mango slices! It’s healthy, filling and so good.

a jar of homemade herb vinaigrette with a spoon
grilled chicken with curry on a plate with a knife

A Few Tips for Making This Grilled Chicken Salad

Here’s how to make the best salad with grilled chicken!

  1. Cook your chicken low and slow to keep it from drying out.
  2. Baking the chicken works great, but grilling it is even better. Hello flavor!
  3. Use chicken breasts instead of thighs, their texture works better for salads.
  4. Go heavy on the fresh herbs. Mixing herbs like mint and cilantro into your lettuce will give your salad so much unexpected flavor.
  5. Grill enough curried chicken to have leftovers. Trust us. You’ll want to eat this for lunch all week long.
grilled chicken salad with curry, mangos, mint, pickled onions, and avocado

Grilled Chicken With Curry Powder + Herb Vinaigrette

To make this delicious grilled chicken salad, you’ll start by making a simple curry paste of olive oil, salt, pepper and curry powder to rub on the chicken before grilling it. Then, you’ll whisk up a delicious, bright, zingy vinaigrette to go with it! This particular vinaigrette recipe is composed of:

  • Shallots
  • Olive oil
  • Rice vinegar
  • Dijon mustard
  • Honey
  • Garlic
  • Cilantro & mint
Grilled Curry Chicken Salad With Mangos 6

Tools You’ll Need:

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grilled chicken salad with curry mangos, herbs, pickled onions and avocado
grilled chicken salad with curry mangos, herbs, pickled onions and avocado

Sexy, Sexy Grilled Chicken Salad.

When you make this salad we’d love to see it before you devour it! Be sure to snap a photo, add it to your Instagram feed or stories and tag @themodernproper and #themodernproper if you do.

Grilled Curry Chicken Salad with Herb Vinaigrette

  • Serves: 4
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Calories: 656

Ingredients

  • 2 Boneless skinless chicken breasts
  • 1 tbsp Olive oil
  • 2 tsp Curry powder
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 4 cups Spring greens
  • 1 Mango, sliced
  • Pickled onions
  • 4 oz Chevre goat cheese
  • 1/4 cup Cilantro leaves
  • 1/4 cup Torn mint leaves

Herby Vinaigrette

  • 1 Small shallot, chopped
  • 3/4 cup Olive oil
  • 1/4 cup Rice vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Honey
  • 1 Garlic clove, smashed
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 cup Packed cilantro
  • 1/4 cup Torn mint leaves

Method

  1. Preheat grill to medium-low. Combine olive oil, salt, pepper and curry powder in a small bowl. Rub chicken breasts with curry powder mixture and set on grill. Cook until the chicken's internal temperature registers 165°F on an instant read thermometer. Turn often to avoid drying out. Once finished let it rest for a few minutes before slicing it into thick slices.
  2. In a small blender combine all salad dressing ingredients and blend until smooth. Will store up to a week in the refrigerator in a tightly sealed container.
  3. On 4 plates divide the spring greens, prepared chicken and remaining ingredients. Drizzle with a generous amount of dressing and serve immediately!