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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.
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2
Cover and refrigerate for at least 2 hours, or up to overnight.
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3
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).
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4
Lightly oil the grates.
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5
Lift chicken from marinade and discard any remaining marinade.
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6
Sprinkle chicken on both sides with 1 teaspoon salt, dividing evenly.
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7
Grill chicken until cooked through and opaque throughout, 6 to 8 minutes per side.
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8
For the dressing: In a blender, combine mango, cilantro, mint, curry powder, 1/4 teaspoon salt, and the vinegar; season with pepper.
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9
Puree until smooth.
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10
With the motor running, add oil in a slow, steady stream until emulsified.
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11
Slice chicken crosswise.
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12
Arrange on a platter or four serving plates (dividing evenly), along with avocado, watercress, and onion; serve the dressing on the side.
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13
Holding mango on a cutting board with a paper towel, use a vegetable peeler to remove skin.
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14
With a sharp knife, slice off wide, flat part of fruit on both sides of pit, cutting lengthwise.
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15
Discard peel and pit.
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16
(Per Serving)
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17
Calories: 440
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18
Saturated Fat: 5.2g
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19
Unsaturated Fat: 29.2g
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20
Cholesterol: 34.2mg
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21
Carbohydrates: 17g
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22
Protein: 16.6g
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23
Sodium: 509mg
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24
Fiber: 5.5g
