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Provencal Roasted Chicken Salad with Mango Curry Dressing Recipe

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4.4 from 4 reviews

A vibrant Provencal Roasted Chicken Salad combining fresh tender greens, thinly sliced fennel, juicy grapefruit, roasted chicken breast, crunchy almonds, and sweet dried blueberries, all tossed in a fragrant mango curry dressing. Served with homemade golden croutons, this salad offers a perfect balance of flavors and textures in under 30 minutes, ideal as a refreshing side dish.

Ingredients

For the salad:

  • 8 cups mixed greens (arugula, field greens, watercress, or any other tender greens)
  • 1 small bulb fennel, very thinly sliced (reserve thin green fronds)
  • 2 medium pink or ruby grapefruits, peeled and white pith removed
  • 2-3 cups roasted chicken breast, chopped
  • ⅓ cup whole shelled almonds
  • ¼ cup dried blueberries (or dried cranberries or currants as substitute)

For the dressing:

  • 1 tablespoon mild curry powder
  • ¼ cup balsamic vinegar syrup
  • ⅓ cup prepared mango chutney
  • 1 tablespoon rice vinegar
  • ¼ cup reserved grapefruit juice
  • ⅔ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste

For the croutons:

  • ½ medium-size baguette, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Prepare the Salad: In a large bowl, place the mixed greens. Add the thinly sliced fennel, grapefruit segments, roasted chicken breast, almonds, dried blueberries, and reserved fennel fronds. Lightly drizzle with mango curry dressing just before serving and toss gently to combine for full flavor integration.
  2. Make the Dressing: Heat a small sauté pan over medium heat. Add the mild curry powder and stir continuously for 1-2 minutes until fragrant to enhance its flavor. Transfer the toasted curry powder to a medium-sized glass jar.
  3. Combine Dressing Ingredients: Into the jar with toasted curry powder, add balsamic vinegar syrup, mango chutney, rice vinegar, reserved grapefruit juice, extra virgin olive oil, kosher salt, and freshly ground black pepper. Secure the lid and shake vigorously until all ingredients are well incorporated. For optimal flavor, refrigerate dressing for several hours to allow flavors to meld.
  4. Prepare Croutons: Preheat the oven to 350˚F (175˚C). Spread the baguette cubes on a baking sheet, drizzle with olive oil, and toss quickly to coat evenly. Bake for 10-15 minutes or until croutons are crisp and lightly golden. Remove from oven and let cool before serving.

Notes

  • The salad dressing improves in flavor if prepared several hours ahead and allowed to sit refrigerated.
  • Dried blueberries can be substituted with dried cranberries or currants depending on availability and taste preference.
  • Use very thinly sliced fennel and reserve the fronds as an aromatic garnish for freshness and presentation.
  • If fresh mango chutney is unavailable, store-bought varieties work well for the dressing.
  • To roast chicken breast quickly, use leftover roasted chicken or pan-roasted chicken with simple seasoning.

Find it online: https://cozyplatter.com/provencal-roasted-chicken-salad-with-mango-curry-dressing-recipe/