Print the recipe for Grilled Curry Chicken Salad with Herb Vinaigrette

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Grilled Curry Chicken Salad with Herb Vinaigrette

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

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!