Roast Chicken and Mango Curry Salad with Yogurt

A bright, curried mango dressing coats peppery arugula and shredded roast chicken for a fresh, easy salad finished with yogurt.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

3 tablespoons extra-virgin olive oil
2 tablespoons mango chutney large pieces finely chopped
1 tablespoon fresh lemon juice
1 tablespoon curry powder
1.5 teaspoons water or more as needed to thin dressing
5 ounces arugula 1 package
3.5 pounds purchased roast chicken boned, meat coarsely shredded into bite-size pieces (about 5 cups)
1 large mango peeled, pitted, sliced (or use 2 large peaches, halved, pitted, sliced)
plain nonfat yogurt for topping, amount as desired
1 teaspoon nigella seeds or cumin seeds
salt and pepper to taste

In a small bowl, whisk together the olive oil, chopped mango chutney, lemon juice, curry powder, and 1 1/2 teaspoons water until smooth; add more water 1 teaspoon at a time if the dressing is too thick. Season to taste with salt and pepper.
Place the arugula in a large bowl and toss with about half of the dressing to coat evenly.
Divide the dressed arugula among serving plates.
Scatter the shredded roast chicken and the sliced mango (or peaches) over the arugula on each plate.
Drizzle the remaining dressing over the salads.
Top each serving with a dollop of plain nonfat yogurt and sprinkle with nigella seeds or cumin seeds.