Roast Chicken and Mango Salad with Yogurt |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon. 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 |
Directions:
1. Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.
2. Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.
3. * Pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from .
|
|