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

Toasted Naan Strips:

Preheat the oven to 325 F.

1. Place the naan strips in a large bowl.
2. In a small bowl, mix together the oil, curry powder and paprika.
3. Drizzle the seasoned oil in a thin stream over the naan strips and toss to thoroughly coat.
4. 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.
5. Cool. Store in an airtight container for up to 3 days.

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. Stir or shake well before serving.