Roast Chicken and Mango Salad With Yogurt

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons mango chutney, large pieces finely chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon curry powder
• 1 12 teaspoons water (maybe a bit more)
• 1 (5 ounce) package arugula
• 3 12 lbs roasted chicken, boned and meat coarsely shredded into bite-size pieces (about 5 cups)
• 1 large mangoes, 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 1/2 teaspoons water in small bowl to blend.
2. Add more water by teaspoonfuls if dressing is too thick.
3. Season to taste with salt and pepper.
4. Place arugula in large bowl.
5. Add half of dressing and toss to coat.
6. Divide arugula among plates.
7. Scatter chicken and mango over each serving.
8. Drizzle with remaining dressing.
9. Top each serving with dollop of yogurt; sprinkle with nigella seeds.
10. * Pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com.

extravirgin olive oil, mango, lemon juice, curry powder, water, arugula, chicken, mangoes, nonfat yogurt, nigella seeds

Taken from www.food.com/recipe/roast-chicken-and-mango-salad-with-yogurt-451911 (may not work)