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Gallery Chicken-and-Mango Salad Recipe Summary prep: 40 mins total: 2 hrs 40 mins Servings: 4 Yield: Makes 1 cup dressing
Ingredients Chicken 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) Mango Dressing 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 Salad 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
Gallery Chicken-and-Mango Salad
Recipe Summary prep: 40 mins total: 2 hrs 40 mins Servings: 4 Yield: Makes 1 cup dressing
Gallery
Chicken-and-Mango Salad
Chicken-and-Mango Salad
Chicken-and-Mango Salad
Recipe Summary prep: 40 mins total: 2 hrs 40 mins Servings: 4 Yield: Makes 1 cup dressing
Recipe Summary
prep: 40 mins total: 2 hrs 40 mins
Servings: 4 Yield: Makes 1 cup dressing
prep: 40 mins
total: 2 hrs 40 mins
prep:
40 mins
total:
2 hrs 40 mins
Servings: 4
Yield: Makes 1 cup dressing
4
Makes 1 cup dressing
Ingredients
Ingredients
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
Directions
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.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Chicken-and-Mango Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken-and-Mango Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
