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Recipe: Roast Chicken and Mango Salad with Yogurt

Written by Redwood Hill on . Posted in Recipes

Roast Chicken and Mango Salad with Yogurt

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  • Yield: 5 (3 to 4 Servings)
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from Bon Appetit magazine This recipe is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan.


  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp mango chutney large pieces finely chopped
  • 1 Tbsp lemon juice freshly squeezed
  • 1 Tbsp curry powder
  • 1 teaspoons water (or more)
  • 1 5- ounce package arugula
  • 1 3- pound 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


  1. Whisk first 4 ingredients and 1� teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper.
  2. Place arugula in large bowl. Add half of dressing and toss to coat.
  3. Divide arugula among plates. Scatter chicken and mango over each serving.
  4. Drizzle with remaining dressing.
  5. Top each serving with dollop of yogurt; sprinkle with nigella seeds.
  6. *Pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com

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