Mango Chicken Salad

Ingredients

For the chicken:

• ½ tsp curry powder
• ½ tsp black pepper
• ½ tsp salt
• 12 oz boneless, skinless chicken breasts

For the dressing:

• 1 cup cubed mango
• 3 Tbl. orange juice
• 2 Tbl. rice vinegar or white-wine vinegar
• 2 tsp. honey
• 1 tsp. Dijon mustard

For the salad:

• 6 cups mixed greens
• 2 large nectarines (or peaches), sliced
• 1 cup sliced strawberries (or blueberries)
• 1 mango, diced
• 1 cup toasted pecan halves

Instructions

Prepare the chicken:

Combine curry powder, pepper and salt; sprinkle evenly over chicken. Grill chicken over medium heat, turning once, until cooked through,12-15 minutes. Allow chicken to rest 2-3 minutes. Slice chicken into ¼" strips.

Make the dressing:

In a blender or food processor, combine 1 cup mango cubes, orange juice, vinegar, honey and mustard. Blend until mixture is smooth. Chill vinaigrette, covered, up to 2 hours.

Arrange the salad:

Arrange greens on three or four plates. Divide remaining mango cubes, chicken, nectarines, strawberries, and pecans evenly between salads. Drizzle salads with vinaigrette.