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July 11, 2023

Grilled Curry Chicken Salad with Herb Vinaigrette

A big green salad topped with a curry-spiced grilled chicken, goat cheese, fresh mango, and a delicious punchy herb-filled vinaigrette is everything we need from a summer dish.

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Grilled curry chicken salad with herb vinaigrette, mango, goat cheese, pickled onions, mint and cilantro

Dinner Dreams Come True With This Juicy Grilled Curry Chicken And Herb Salad

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 tangy vinaigrette, and fresh mango slices! It’s healthy, filling and the perfect summer meal. The only way we can see this getting better is with a chilled Red Wine Sangria in hand, and a slice of Key Lime Pie for dessert!

herb vinaigrette in jar with a spoon made with shallot, olive oil, dijon, honey, cilantro, mint, salt, pepper and garlic
grilled curry chicken sliced on a plate with a knife

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Ingredients You’ll Need To Make 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 herb vinaigrette, mango, goat cheese, pickled onions, mint and cilantro on a serving plate

How To Make This Easy Grilled Curry Chicken Salad

  1. Make the curry seasoning. In a small bowl, combine the olive oil, curry powder, salt, and pepper. Rub the chicken breasts with seasoning mixture.

  2. Grill the chicken. Place the chicken on the grill and cook (tongs work great for this!). When you’ve cooked the chicken, remove it from the grill and allow it to rest for 5 minutes, then slice.

  3. Make the vinaigrette. In the base of a blender, combine the shallot, olive oil, vinegar, mustard, honey, garlic, salt, pepper, cilantro, and mint. Blend until smooth.

  4. Assemble the salad. Divide the greens between the plates. Top evenly with mango slices, pickled onion, goat cheese, cilantro and mint. Serve the sliced chicken over top and drizzle with a *generous* amount of dressing.

Grilled curry chicken salad with herb vinaigrette, mango, goat cheese, pickled onions, mint and cilantro on a serving plate

How to Store Grilled Curry Chicken Salad + Tips

  • A dressed salad is usually best consumed the day it is prepared. If you have any leftover components, you can use them to throw together fresh salad variations all week long! The dressing can be stored in an airtight container in the fridge for up to a week.

  • Cook your chicken low and slow to keep it from drying out.

  • Baking the chicken works great, but grilling it is even better. Hello flavor!

  • Use chicken breasts instead of thighs, their texture works better for salads.

  • Go heavy on the fresh herbs. Mixing herbs like mint and cilantro into your lettuce will give your salad so much unexpected flavor.

  • Grill enough curried chicken to have leftovers. Trust us. You’ll want to eat this for lunch all week long

Grilled curry chicken salad with herb vinaigrette, mango, goat cheese, pickled onions, mint and cilantro on a serving plate
Grilled curry chicken salad with herb vinaigrette, mango, goat cheese, pickled onions, mint and cilantro on a serving plate

More Salads To Love From The Modern Proper

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Grilled Curry Chicken Salad with Herb Vinaigrette

  • Serves: 4
  • Prep Time:  30 min
  • Cook Time:  15 min
  • Calories: 717

Ingredients

Chicken Salad

  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons yellow curry powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1½ pounds boneless, skinless chicken breasts
  • 4 cups spring greens
  • 1 mango, sliced
  • ½ cup pickled onions
  • 4 ounces goat cheese
  • ¼ cup fresh cilantro leaves
  • ¼ cup torn fresh mint leaves

Herb Vinaigrette

  • 1 small shallot, roughly chopped
  • ¾ cup extra-virgin olive oil
  • ¼ cup rice vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1 garlic clove, smashed
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ cup packed fresh cilantro leaves
  • ¼ cup torn fresh mint leaves

Method

  1. Make the chicken. Preheat the grill on medium-low. In a small bowl, combine the olive oil, curry powder, salt, and pepper. Rub the chicken breasts with seasoning mixture. Place the chicken on the grill and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 5-6 minutes per side. Allow the chicken to rest for 5 minutes, then slice.

  2. Meanwhile, make the vinaigrette. In the base of a blender, combine the shallot, olive oil, vinegar, mustard, honey, garlic, salt, pepper, cilantro, and mint. Blend until smooth, about 3 minutes. Store in an airtight container in the fridge for up to a week.

  3. Assemble the salad. Divide the greens between 4 plates. Top evenly with mango slices, pickled onion, goat cheese, cilantro and mint. Serve the sliced chicken over top and drizzle with a generous amount of dressing.

Nutrition Info

  • Per Serving
  • Amount
  • Calories717
  • Protein29 g
  • Carbohydrates22 g
  • Total Fat53 g
  • Dietary Fiber4 g
  • Cholesterol87 mg
  • sodium1783 mg
  • Total Sugars15 g

Grilled Curry Chicken Salad with Herb Vinaigrette

Questions & Reviews

Join the discussion below.

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  • Karlee

    I'd LITERALLY do anything for a goat cheese laced salad. ANYTHING. Looks lovely :)

    Meee too! There's nothing better!

  • The Carefree Kitchen

    The mangos in this beautiful salad are such a great idea! I love sweet fruit in my salads!

    As do we!

  • Tori Multon

    I think we've made this weekly since trying it out a few weeks ago. It is SO good! Gotten rave reviews from friends and family, including a very picky 10 year old who loved it once convinced to try it all as one bite.

  • Ally

    I made this for dinner the other night, and it was, by far, one of the most delicious salads I've ever eaten!

    Yay! We LOVE hearing that!!