CHICKEN-AND-MANGO SALAD

Chicken-and-Mango Salad image

Provided by Martha Stewart

Time 2h40m

Yield Makes 1 cup dressing

Number Of Ingredients 14

1/4 cup olive oil plus more for grill grates
1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
4 skinless, boneless chicken breast halves (about 6 ounces each)
1 mango, peeled, pitted, and coarsely chopped
1/4 cup cilantro leaves
1/4 cup mint leaves
1 tablespoon curry powder, preferably Madras
1 tablespoon white-wine vinegar
1/4 cup olive oil
Coarse salt and black pepper
1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges
1 large bunch watercress, tough stems removed (3 cups)
1/4 cup thinly sliced red onion

Steps:

For the chicken: In a shallow pan large enough to hold chicken in a single layer, whisk together oil, vinegar, and mustard; add chicken, turning to coat. Cover and refrigerate for at least 2 hours.
Heat the grill to high; lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Grill until fully cooked and opaque throughout, 6 to 8 minutes per side.
For the dressing: In a blender combine mango, cilantro, mint, curry powder, and vinegar. Puree until smooth. With the motor running, add oil; season with salt and pepper.
To serve: Slice chicken crosswise. Arrange on a platter or 4 serving plates, along with avocado, watercress, and onion; serve the dressing on the side.

Nutrition Facts : Calories 231 g, Fat 15 g, Fiber 3 g, Protein 19 g