Name: Roast Chicken and Mango Salad with Yogurt
Yield: Makes 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 (see note) or cumin seeds; or cumin seeds

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Photo by Misha Gravenor

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.

Cooks' Note

Nigella are pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com.

Recipe notes

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