This salad features Madras curry powder—a blend of spices that includes turmeric, coriander, cumin, and cinnamon, all of which are antioxidants, anti-inflammatories, and detoxifiers. Watercress is also a potent detoxifier.

　　

Ingredients

serves 4

　　

FOR THE CHICKEN

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

　　

FOR MANGO DRESSING

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

　　

FOR THE SALAD

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

　　

Step 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. Cover and refrigerate for at least 2 hours, or up to overnight.

　　

Step 2

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). Lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Sprinkle chicken on both sides with 1 teaspoon salt, dividing evenly. Grill chicken until cooked through and opaque throughout, 6 to 8 minutes per side.

　　

Step 3

For the dressing: In a blender, combine mango, cilantro, mint, curry powder, 1/4 teaspoon salt, and the vinegar; season with pepper. Puree until smooth. With the motor running, add oil in a slow, steady stream until emulsified.

　　

Step 4

Slice chicken crosswise. Arrange on a platter or four serving plates (dividing evenly), along with avocado, watercress, and onion; serve the dressing on the side.

　　

PREPARING MANGO

Step 5

Holding mango on a cutting board with a paper towel, use a vegetable peeler to remove skin. With a sharp knife, slice off wide, flat part of fruit on both sides of pit, cutting lengthwise. Discard peel and pit.

　　

nutrition information

Step 6

(Per Serving)

　　

Step 7

Calories: 440

　　

Step 8

Saturated Fat: 5.2g

　　

Step 9

Unsaturated Fat: 29.2g

　　

Step 10

Cholesterol: 34.2mg

　　

Step 11

Carbohydrates: 17g

　　

Step 12

Protein: 16.6g

　　

Step 13

Sodium: 509mg

　　

Step 14

Fiber: 5.5g

　　Power Foods