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For Toasted Naan Strips:

• Preheat the oven to 325 F.
• Place the naan strips in a large bowl.
• In a small bowl, mix together the oil, curry powder, paprika, salt and pepper. Drizzle the seasoned oil in a thin stream over the naan strips and toss to thoroughly coat.
• Spread the bread in a single layer on a sheet pan and bake for 16-18 minutes, turning every 5 minutes until golden and crunchy. Cool. Store in an airtight container for up to 3 days.

For Mango Masala Dressing:

• In a blender or food processor, puree together the mango juice, lime juice, ginger, garlic, sugar, curry powder, garam masala, salt and chili flakes.
• Stir in the yogurt then gradually add the oil to emulsify. Keep refrigerated for up to one week. Stir or shake well before serving.

For Service:

• Toss together the greens, chickpeas, grapes, cucumber, half the chicken and half the naan strips with enough dressing to moisten.
• Arrange salad on individual plates and top with the remaining chicken and naan strips, chopped mint and green onions. Serve immediately with additional dressing served alongside.