Roast Chicken and Mango Salad with Yogurt
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon fresh lemon juice
- 1 tablespoon curry powder
- 3 tablespoons extra-virgin olive oil
- 1 5-ounce package arugula
- Carbohydrate 9 g(3%)
- Cholesterol 135 mg(45%)
- Fat 35 g(53%)
- Fiber 2 g(6%)
- Protein 35 g(69%)
- Saturated Fat 9 g(44%)
- Sodium 138 mg(6%)
- Calories 490
Preparation 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. Cooks' NoteNigella are pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com.
Preparation 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. Cooks' NoteNigella are pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com.
