This recipe from Power Foods is so delicious and easy, and it is perfect for a springtime lunch or dinner al fresco.  This dish is also pretty cleanse-friendly, depending on the type of cleanse, of course.

For the Chicken:

• 1/4 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• 4 skinless boneless organic chicken breasts
• coarse sea salt

For the Mango Dressing:

• 1 mango, peeled, pitted and diced
• 1/4 cup packed cilantro
• 1/4 cup fresh mint leaves
• 1 tablespoon curry powder, preferably Madras
• Coarse sea salt and freshly ground pepper
• 1 tablespoon apple cider vinegar
• 1/4 cup extra virgin olive oil

For the Salad:

• 1 ripe firm avocado, halved, lengthwise, pitted, peeled, and cut into 1/2-inch wedges
• 1 large bunch watercress, tough stems removed (about 3 cups)
• 1/2 small red onion, cut paper thin

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.  Cover and refrigerate for at least two hours, or overnight.

2.  Heat grill to medium-high.  Lift the chicken from marinade and discard remaining marinade.  Sprinkle the chicken with salt on each side, if desired.  Grill chicken until cooked through and opaque throughout, 6-8 minutes per side.

3.  For the dressing: In a blender, combine mango, cilantro, mint, curry powder, 1/4 teaspoon salt, and the vinegar; season with pepper.  Puree until smooth.  With the motor running, add the oil in a smooth, steady stream. until emulsified.

4.  Slice the chicken crosswise.  Arrange on a platter or four serving plates, dividing evenly, along with the avocado, watercress, and onion.  Serve the dressing on the side.  Bon appetit!

Next week is haircare week – all hair, all the time!!!  I know you are on the edge of your seat.

I hope you have a warm, sunny, happy weekend!