Curry Grilled Chicken Salad with Herby Vinaigrette

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Serves 4

Adapted from The Modern Proper

For Herb Vinaigrette:

• 1 small shallot

• 1 clove garlic

• ¾ cup olive oil

• ¼ cup rice vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 clove garlic

• ½ teaspoon salt

• ¼ black pepper

• ¼ cup cilantro

• ¼ cup mint

For Chicken:

• 2 pounds boneless, skinless chicken breast

• 1 tablespoon curry powder

• 1 tablespoon salt

• 1 teaspoon black pepper

• Olive oil

For Pickled Red Onions:

• 1 large red onion, thinly sliced

• 1 garlic clove, smashed

• 1 teaspoon whole peppercorns

• 1 teaspoon whole cloves

• 1 cup white vinegar

• ½ cup rice vinegar

• 1 tablespoon sugar

• 1 tablespoon salt

For Salad:

• 6 cups salad greens (about 2 handfuls per person)

• 1 avocado, diced

• 1 mango, diced

• 4 ounces goat cheese, crumbled

• ¼ cup cilantro, coarsely chopped

• ¼ cup mint, coarsely chopped

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For Herb Vinaigrette:

1. Add all of the ingredients to a blender or food processor and blend until smooth. Taste and adjust seasoning to your preferences. Set aside.

For Chicken:

1. Liberally season all sides of the chicken breast with curry powder, salt, and pepper.

2. Heat a medium pan over medium-high heat. As the pan heats up, add 1-1½ tablespoons of olive oil. Once the oil is hot, add the chicken. Sear both sides of the chicken and cook until the internal temperature reaches 165 °F, about 7-8 minutes on each side.

3. Let the chicken rest for 10 minutes before slicing crosswise into bit-sized pieces.

4. Set aside.

For Pickled Red Onions:

**Make this at least an hour before you need to use them as you need time for it to cool**

1. Add the onions, garlic, peppercorns, and cloves to a glass jar.

2. In a saucepan, heat the white vinegar, rice vinegar, sugar, and salt over medium heat. Stir the mixture occasionally and bring it almost to boiling, until the sugar and salt start to dissolve.

3. Pour the vinegar mixture into the glass jar over the onions and spices.

4. Let the uncovered glass jar and onions cool on the counter for at least an hour. If you’re making the onions ahead, put a lid on the jar and put them in the refrigerator.

For Salad:

1. To plate the salad, add 1½ cups (about 2 handfuls) of salad greens to the bottom of each plate. Add the sliced curry grilled chicken, pickled red onions, diced avocado, and diced mango on top of the salad greens.

2. Sprinkle the crumbled goat cheese, cilantro, and mint over top everything. Finish by drizzling the herb vinaigrette over the salad.

3. Enjoy!