Grilled Curry Chicken Salad with Herb Vinaigrette

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tsp Curry Powder, Ground
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  4 cup Lettuce, Spring Mix
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  1 Mango(336g)
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  0.5 cup Onion, Pickled
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  4 oz Cheese, Goat
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  0.3 cup Mint, Fresh
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  1 Shallot(30g)
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  0.3 cup Vinegar, Rice
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  1 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 tsp Honey
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  1 Garlic(3g)
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  0.5 tsp ½ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  0.3 cup Cilantro, Fresh

Instructions

1. 1In a small bowl, combine the olive oil and curry powder with salt and pepper. Rub the mixture evenly over the chicken breasts, coating all sides.
2. 2Heat a large skillet over medium-high heat for 2 minutes. Place the chicken in the skillet and cook 6–7 minutes per side until golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Transfer to a cutting board and let rest 5 minutes, then slice into strips.
3. 3While the chicken cooks, combine the shallot, olive oil, rice vinegar, Dijon mustard, honey, fresh garlic, cilantro, and mint in a blender. Blend until smooth, about 2–3 minutes. Transfer the vinaigrette to an airtight container.
4. 4Divide the spring mix greens evenly into 4 airtight containers while at room temperature.
5. 5Top each container of greens with the mango, pickled onion, and goat cheese, distributing evenly.
6. 6Layer the sliced chicken over each salad and garnish with fresh cilantro and mint.
7. 7Store the containers sealed in the refrigerator for up to 3 days. Pour the vinaigrette into separate small containers or drizzle just before eating to prevent greens from wilting.