CHICKEN AND FRUIT SALAD WITH MANGO VINAIGRETTE

2 to 3 mangos
12 ounces skinless, boneless chicken breast halves
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper
6 cups torn mixed greens
1/2 medium cantaloupe, seeded, peeled, cut in 1-inch chunks
1 cup halved or sliced strawberries
1 recipe Mango Vinaigrette (see below)
2 green onions, thinly sliced

Pit, peel, and slice the mangoes. Measure 1-1/2 cups 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 mixture. Grill chicken on the rack of an uncovered grill directly over medium coals about 12 to 15 minutes or until tender and no longer pink, turning once halfway through grilling. (Or, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes, turning once.) Cool 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.

MANGO VINAIGRETTE:
In a blender container or food processor bowl, combine the 1-1/2 cups mango, 1/4 cup orange juice, 3 tablespoons rice vinegar or white wine vinegar, 2 teaspoons honey, and 1 teaspoon Dijon-style mustard. Cover and blend or process until smooth. Cover and chill until serving time. Makes about 1-1/4 cups.

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