Chicken and Mango Salad
This salad features Madras curry powder—a blend of spices that includes turmeric, coriander, cumin, and cinnamon, all of which are antioxidants, anti-inflammatories, and detoxifiers. Watercress is also a potent detoxifier.
Recipe information
Yield
serves 4
Ingredients
FOR THE CHICKEN
FOR MANGO DRESSING
FOR THE SALAD
Preparation
Step 1
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, or up to overnight.
Step 2
Heat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 4 to 5 seconds). Lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Sprinkle chicken on both sides with 1 teaspoon salt, dividing evenly. Grill chicken until cooked through and opaque throughout, 6 to 8 minutes per side.
Step 3
For the dressing: In a blender, combine mango, cilantro, mint, curry powder, 1/4 teaspoon salt, and the vinegar; season with pepper. Puree until smooth. With the motor running, add oil in a slow, steady stream until emulsified.
Step 4
Slice chicken crosswise. Arrange on a platter or four serving plates (dividing evenly), along with avocado, watercress, and onion; serve the dressing on the side.
PREPARING MANGO
Step 5
Holding mango on a cutting board with a paper towel, use a vegetable peeler to remove skin. With a sharp knife, slice off wide, flat part of fruit on both sides of pit, cutting lengthwise. Discard peel and pit.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 440
Step 8
Saturated Fat: 5.2g
Step 9
Unsaturated Fat: 29.2g
Step 10
Cholesterol: 34.2mg
Step 11
Carbohydrates: 17g
Step 12
Protein: 16.6g
Step 13
Sodium: 509mg
Step 14
Fiber: 5.5g
