Wednesday, February 03, 2010
Roast Chicken and Mango Salad with Yogurt///Recipe Wednesday
An easy, light dinner. When I am not feeling well and to be honest really tired, The last thing I want to do is stand at the stove, so thankfully picking up a already cooked Rotisserie chicken and gathering these ingredients for this salad was a perfect meal for me tonight. *Note- I substituted the nigella seeds with poppy seeds and on another small side dish I added some extra peanut sesame dressing to dip into as well with the chicken, I love going from sweet to sour. Enjoy!
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
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.
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.
* Pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com.
Recipie and photo source - Epicurious.