5 from 3 votes
Provencal Roasted Chicken Salad with Mango Curry Dressing
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
A uniquely delicious combination of fresh ingredients from sunny Provence combine to make a fabulous main course salad!
Course: Salad
Cuisine: French
Servings: 6
Calories: 576 kcal
Author: Caitlyn Shores
Ingredients
  • For the salad:
  • 8 cups greens use arugula, field greens, watercress or any other tender greens. I like to use whatever looks freshest at the market.)
  • 1 small bulb fennel very thinly sliced, reserve thin green fronds from top (they kind of look like dill)
  • 2 medium pink or ruby grapefruit peel and white pith removed
  • 2-3 cups roasted chicken breast broken up into large chunks (Prepared rotisserie chicken works great for this salad or you can roast your own.)
  • cup whole shelled almonds
  • ¼ cup dried blueberries* substitute dried cranberries or currants, if desired
  • For the dressing:
  • 1 tablespoon mild curry powder
  • ¼ cup balsamic vinegar syrup**
  • cup prepared mango chutney***
  • 1 tablespoon rice vinegar
  • ¼ cup reserved grapefruit juice
  • 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" cubes
  • 2 tablespoons extra virgin olive oil
Instructions
  1. For the salad, place greens in a large bowl. Top with fennel, grapefruit slices, chicken, almonds, dried blueberries and fennel fronds. Drizzle lightly with the dressing. Serve and enjoy! Pass extra dressing at the table.
  2. For the dressing, heat a small sauté pan over medium heat. Add curry powder and stir for 1-2 minutes, or until fragrant (this helps intensify the delicious flavor).
  3. Place toasted curry powder in a medium-size glass jar. Add all remaining dressing ingredients and shake well. Dressing is even better if it sits for several hours to give the flavors time to meld.
  4. For the croutons, preheat oven to 350˚F. Place baguette cubes on a sheet pan. Drizzle with the olive oil and quickly toss to distribute oil. Bake for 10-15 minutes or until crisp and pale golden brown. Set aside.
Recipe Notes

* Dried blueberries can sometimes we hard to find but they are super delicious. Usually, Costco and Trader Joe's will carry them and they're available online. ** Balsamic syrup is simply balsamic vinegar that"s been reduced. You can find it at Super Walmart stores or you can make your own by simmering balsamic vinegar for a few minutes just until it starts to thicken a bit. *** You can find mango chutney in the international aisle of the grocery store, usually in the Asian/Indian or at any Indian grocery or online. There are lots of brands to choose from, I like Major Grey which is fairly common and easy to find. Trader Joe's has a great mango chutney also. It's a fun condiment to have stashed in the fridge as it's also wonderful with grilled shrimp, chicken or pork and is delightful in a panini type sandwich.

Nutrition Facts
Provencal Roasted Chicken Salad with Mango Curry Dressing
Amount Per Serving
Calories 576 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 4g25%
Cholesterol 39mg13%
Sodium 401mg17%
Potassium 654mg19%
Carbohydrates 46g15%
Fiber 5g21%
Sugar 20g22%
Protein 20g40%
Vitamin A 1620IU32%
Vitamin C 44.3mg54%
Calcium 103mg10%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.