Grilled Curry Chicken Salad with Herb Vinaigrette

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!

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

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.

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

Grill, Salad, & Chill

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