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. Use organic chicken whenever possible to reduce your intake of toxins.
Body+Soul, January/February 2007
- Prep Time 40 minutes
- Total Time 2 hours 40 minutes
- Yield Serves 4 (Makes 1 cup dressing)
- 1/4 cup olive oil plus more for grill grates, for the chicken
- 1/4 cup white-wine vinegar, for chicken
- 1 tablespoon Dijon mustard, for chicken
- 4 skinless, boneless chicken breast halves (about 6 ounces each)
- 1 mango, peeled, pitted, and coarsely chopped, for dressing
- 1/4 cup cilantro leaves, for dressing
- 1/4 cup mint leaves, for dressing
- 1 tablespoon curry powder, preferably, for dressing
- 1 tablespoon white-wine vinegar, for madras
- 1/4 cup olive oil, for madras
- Coarse salt and black pepper, for madras
- 1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges, for salad
- 1 large bunch watercress, tough stems removed (3 cups), for salad
- 1/4 cup thinly sliced red onion, for salad
- 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 four serving plates, along with avocado, watercress, and onion; serve the dressing on the side.
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