Grilled Chicken Salad with Mango

This salad was really easy to make, and the flavors were wonderful. The spiciness of the curry chicken and the sweetness of the fruit went really well with the crispness of the greens. I made the vinaigrette and defrosted the chicken before I went to work in the morning so the prep when I got home was very quick. I ate the salad with a dry white wine--Smoking Loon pinot grigio.

• ½ tsp curry powder
• ¼ tsp ground black pepper
• ¼ tsp salt
• 12 oz boneless, skinless chicken breast halves
• 2 mangoes, pitted, peeled, and cubed
• 3 tbsp orange juice
• 2 tbsp rice or white wine vinegar
• 2 tsp honey
• 1 tsp Dijon mustard
• 6 cups mixed greens
• ½ cantaloupe peels, seeded, and cut into 1-inch pieces
• 1 cup raspberries
• 1 small apple, cored and sliced
• 2 scallions, sliced

1. Combine curry powder, pepper, and salt; sprinkle evenly over chicken. Grill chicken until cook through. Allow chicken to rest 2-3 min and slice into strips.
2. In blender or food processor, combine 1 cup of mango, orange juice, vinegar, honey and mustard. Blend until smooth and chill covered for up to 2 hours.
3. Arrange greens and cover with fruit and chicken. Drizzle salad with vinaigrette and sprinkle with scallions.

Rating: 4 stars out of 5