Chicken And Fruit Salad With Mango Vinaigrette

Directions

1. Pit, peel, and slice the mangoes. Measure 1 1/2 c. for use in the vinaigrette; set remaining slices aside for salad. Rinse chicken; pat dry with paper towels. Stir together the curry, salt, and pepper. Rub chicken with curry mix. Grill chicken on the rack of an uncovered grill directly over medium coals about 12 to 15 min or possibly till tender and no longer pink, turning once halfway through grilling. (Or possibly, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 min, turning once.) Cold chicken slightly; slice into 1/4 inch strips. Arrange greens on individual dinner plates. Top with chicken strips, melon, strawberries, and reserved mango slices. Drizzle each salad with some of the Mango Vinaigrette. Sprinkle green onion over all.
2. Mango Vinaigrette:In a blender container or possibly food processor bowl, combine the 1 1/2 c. mango, 1/4 c. orange juice, 3 Tbsp. rice vinegar or possibly white wine vinegar, 2 tsp. honey, and 1 tsp. Dijon-style mustard. Cover and blend or possibly process till smooth. Cover and refrigeratetill serving time. Makes 1 1/4 c.. Total
3. Yield: 4 Servings