Simple Recipes for Every Day
Grilled Curry Chicken Salad with Herb Vinaigrette
- Serves: 4
- Prep Time: 30 min
- Cook Time: 15 min
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
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
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.
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.
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.