Combine curry powder, pepper and salt; sprinkle evenly over chicken. Grill chicken over medium heat, turning once, until cooked through,12-15 minutes. Allow chicken to rest 2-3 minutes. Slice chicken into 1/4" strips.
Make the dressing:
In a blender or food processor, combine 1 cup mango cubes, orange juice, vinegar, honey and mustard. Blend until mixture is smooth. Chill vinaigrette, covered, up to 2 hours.
Arrange the salad:
Arrange greens on three or four plates. Divide remaining mango cubes, chicken, nectarines, strawberries, and pecans evenly between salads. Drizzle salads with vinaigrette.