Grilled Curry Chicken Salad with Herb Vinaigrette

Story by Natalie
Grilled Curry Chicken Salad with Herb Vinaigrette
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A salad? Oh yes. A grilled curried chicken salad with goat cheese and a delicious herby vinaigrette.

We don’t feature a ton of salads here on The Modern Proper, so when we do we want to make sure we are bringing you our best.

This salad meets our standards and we’re pretty sure you’ll love it as much as we do.

I first discovered this curried chicken salad as a 16 year old babysitting for a “foodie” family. Who were crazy enough to feed their kids salad for dinner. Who were these people? I want to be just like them. I remember being so impressed that little kids would eat salad, but then I tasted this salad and understood that they had no choice but to love it. It’s just that good.

Flash forward a few (cough, cough) years and now I have littles of my own. I’m sad to admit that my kids don’t love salad (yet), but it’s a work in progress. Me on the other hand? I can’t get enough.

A few of my favorite things about this salad

  • Succulent chicken that's grilled to perfection
  • Rich tanginess that comes from creamy goat cheese
  • The flavor combo of curry and fresh herbs like mint 
Grilled Curry Chicken Salad with Herb Vinaigrette

While I’m no health food blogger I do try to eat well, which means making good choices one at a time. For me, it’s all about variety. I get tired having the same thing over and over, no matter how healthy it may be, so super flavorful dishes like grilled curry chicken salad really help keep me on track.

What should you put in your chicken salad?

Curried chicken (duh!), crispy greens, creamy goat cheese, pickled onions for good measure and...wait for it...perhaps my favorite ingredient of them all...fresh mango slices! So good! Add some roughly chopped herbs, maybe even some avocado, and you have yourself one incredible meal.

Grilled Curry Chicken Salad with Herb Vinaigrette

A few tips for making this salad:

  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.
  3. Use chicken breasts over thighs. The 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. Make enough for leftovers. Trust me. You’ll want this all week long.

So there you have it folks: a fresh and healthy salad that’s anything but boring. A salad that is sure to win over even the most ardent salad critic and perhaps even a few picky kids along the way. And if they don’t like it, well at least you’re eating a great meal. They’ll get there one day.

If you do end up trying it and love it, we’d love to hear about it. Be sure to snap a photo, add it to your Instagram feed or stories and tag @themodernproper and #themodernproper if you do. We’d love for you to leave a comment on the post and be sure to tell your friends where you discovered the recipe!

More Salads to Love

Mediterranean Wedge Salad

Italian Chop Salad

Spring Cobb Salad

Southwest Style Cobb Salad

Grilled Curry Chicken Salad with Herb Vinaigrette

Serves 2

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

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

Method

  1. In a small blender combine all salad dressing ingredients and blend until smooth. Will store up to a week in fridge a tightly lidded container.
  2. Preheat grill to low. Combine olive oil, salt, pepper and curry powder in a small bowl. Rub chicken breasts with curry powder mixture and set on grill. Allow to cook until chicken is just cooked through, turning often to avoid drying out. Once finished slice into thick slices.
  3. On two plates divide the spring greens, prepared chicken and remaining ingredients. Toss with a generous amount of dressing and serve immediately!