Chicken-And-Mango Salad

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1/4 cup olive oil plus more for grill grates, for the chicken

1/4 cup white-wine vinegar, for chicken

1 tablespoon Dijon mustard, for chicken

4 skinless, boneless chicken breast halves (about 6 ounces each)

1 mango, peeled, pitted, and coarsely chopped, for dressing

1/4 cup cilantro leaves, for dressing

1/4 cup mint leaves, for dressing

1 tablespoon curry powder, preferably, for dressing

1 tablespoon white-wine vinegar, for madras

1/4 cup olive oil, for madras

Coarse salt and black pepper, for madras

1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges, for salad

1 large bunch watercress, tough stems removed (3 cups), for salad

1/4 cup thinly sliced red onion, for salad

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