Provencal Roasted Chicken Salad With Mango Curry Dressing Recipe

Ingredients For Provencal Roasted Chicken Salad With Mango Curry Dressing Recipe

• For the salad
• 8 cup 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
• 2 Medium pink or ruby grapefruit peel and white pith removed
• 2 cup Roasted chicken breast broken up into large chunks
• 0.33333333333333326 cup Whole shelled almonds
• 0.25 cup Dried blueberries* substitute dried cranberries or currants, if desired
• For the dressing
• 1 tablespoon Mild Curry Powder
• 0.25 cup Balsamic vinegar syrup
• 0.33333333333333326 cup Prepared mango chutney
• 1 tablespoon Rice vinegar
• 0.25 cup Reserved grapefruit juice
• 0.6666666666666665 cup Extra virgin olive oil
• 0.5 teaspoon Kosher salt
• As required Freshly ground black pepper
• For the croutons
• 0.5 Medium size baguette cut into 1" cubes