Grilled Curry Chicken Salad with Herb Vinaigrette

A big green salad topped with a curry-spiced grilled chicken, goat cheese and a delicious punchy herb-filled vinaigrette is basically heaven on a platter.

Prep Time

        Prep time: 30 minutes
        Cook time: 15 minutes
        Yield: Serves 4


    •    2 tsps salt
    •    1 tbsp olive oil
    •    pickled onions
    •    1 mango, sliced
    •    1 tsp black pepper
    •    2 tsps curry powder
    •    4 cups spring greens
    •    1/4 cup cilantro leaves
    •    1/4 cup torn mint leaves
    •    4 oz chevre goat cheese
    •    2 boneless skinless chicken breasts

For the Herby Vinaigrette:

    •    1/2 tsp salt
    •    1 tsp honey
    •    3/4 cup olive oil
    •    1 tsp Dijon mustard
    •    1/4 cup rice vinegar
    •    1/4 tsp black pepper
    •    1 garlic clove, smashed
    •    1/4 cup packed cilantro
    •    1/4 cup torn mint leaves
    •    1 small shallot, chopped


  1. Preheat grill to medium-low. Combine olive oil, salt, pepper and curry powder in a small bowl. Rub chicken breasts with curry powder mixture and set on grill. Cook until the chicken's internal temperature registers 165°F on an instant read thermometer. Turn often to avoid drying out. Once finished let it rest for a few minutes before slicing it into thick slices.
  2. In a small blender combine all salad dressing ingredients and blend until smooth. Will store up to a week in the refrigerator in a tightly sealed container.
  3. On 4 plates divide the spring greens, prepared chicken and remaining ingredients. Drizzle with a generous amount of dressing and serve immediately.

This great family recipe is thanks to The Modern Proper at


Leave a comment

Please note, comments must be approved before they are published