Chicken and Mango Salad

• 1/4 cup olive oil, plus more for brushing grill
• 1/4 cup white-wine vinegar
• 1 tablespoon Dijon mustard
• 4 skinless, boneless chicken breast halves (about 6 ounces each)
• Coarse salt
• 1 mango, peeled and pitted (see below), then diced
• 1/4 cup packed cilantro
• 1/4 cup fresh mint leaves
• 1 tablespoon curry powder, preferably Madras
• Coarse salt and freshly ground pepper
• 1 tablespoon white-wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 ripe, firm avocado, halved lengthwise, pitted, peeled, and cut into 1/2-inch wedges
• 1 large bunch watercress, tough stems removed (about 3 cups)
• 1/2 small red onion, thinly sliced

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.
2. Cover and refrigerate for at least 2 hours, or up to overnight.
3. 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).
4. Lightly oil the grates.
5. Lift chicken from marinade and discard any remaining marinade.
6. Sprinkle chicken on both sides with 1 teaspoon salt, dividing evenly.
7. Grill chicken until cooked through and opaque throughout, 6 to 8 minutes per side.
8. For the dressing: In a blender, combine mango, cilantro, mint, curry powder, 1/4 teaspoon salt, and the vinegar; season with pepper.
9. Puree until smooth.
10. With the motor running, add oil in a slow, steady stream until emulsified.
11. Slice chicken crosswise.
12. Arrange on a platter or four serving plates (dividing evenly), along with avocado, watercress, and onion; serve the dressing on the side.
13. Holding mango on a cutting board with a paper towel, use a vegetable peeler to remove skin.
14. With a sharp knife, slice off wide, flat part of fruit on both sides of pit, cutting lengthwise.
15. Discard peel and pit.
16. (Per Serving)
17. Calories: 440
18. Saturated Fat: 5.2g
19. Unsaturated Fat: 29.2g
20. Cholesterol: 34.2mg
21. Carbohydrates: 17g
22. Protein: 16.6g
23. Sodium: 509mg
24. Fiber: 5.5g

olive oil, whitewine vinegar, mustard, skinless, salt, mango, cilantro, fresh mint, curry powder, salt, whitewine vinegar, extravirgin olive oil, avocado, red onion

Taken from www.epicurious.com/recipes/food/views/chicken-and-mango-salad-394047 (may not work)