Roast Chicken and Mango Salad with Yogurt

Name: Roast Chicken and Mango Salad with Yogurt
Yield: 6 Servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons mango chutney, large pieces finely chopped; 1 tablespoon fresh lemon juice; 1 tablespoon curry powder; 1 1/2 teaspoons (or more) water; 1 5-ounce package arugula; 1 3 1/2-pound purchased roast chicken, boned, meat coarsely shredded into bite-size pieces (about 5 cups); 1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced; Plain nonfat yogurt; 1 teaspoon nigella seeds* or cumin seeds

By Jill DupleixPhotography by Misha Gravenor

June 8, 2009

Image may contain Plant Food Produce Seasoning and Vegetable

Recipe notes