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Roast Chicken and Mango Curry Salad with Yogurt

Roast Chicken and Mango Salad with Yogurt

This might just be our hottest weekend yet. Even more of a reason to avoid turning on the oven at all costs. This recipe allows you to do just that. And, you know, add another carcass to your frozen chicken mortuary in the process (despite the heat, we’re going to make a giant vat of broth with all of them this afternoon.. At least, that’s the plan.)

This salad was refreshing. The sweet mango, savory chicken, pungent greens, all tossed with a sweet and spicy curried mango chutney dressing… it’s unexpected and delicious. The dressing is a snap to whisk together, and other than chopping a mango and shredding some chicken, there’s practically no ‘cooking’ required. Because, contrary to what you might think, we’re not the kind of people that make homemade pizza from scratch every night. Sometimes you just want a meal that will be done in 15 minutes, one that almost cooks itself, with little to no mess to clean up. And that, dear readers, is why this recipe is so wonderful.

Roast Chicken and Mango Salad with Yogurt

Makes 4-6 servings. Adapted from Bon Appetit.

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* or cumin seeds

Directions:

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.

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8 CommentsLeave a Comment →

  1. 1
    margie/mom
    Posted On August 9, 2009 at 10:33 am

    This sounds delicious and I love ” easy” when I need a quick dinner after golf! What are nigella seeds?

    Reply

  2. 2
    Posted On August 9, 2009 at 1:11 pm

    I saw this in my magazine and was reminded of a dish I had at an Indian restaurant once. Glad to know it’s as good as they made it sound!

    Cheers,

    *Heather*

    Reply

  3. 3
    Posted On August 10, 2009 at 6:58 am

    MMMMMMMMMMMMMM,…a true lovely combination of yummie flavours!

    Reply

  4. 4
    Posted On August 10, 2009 at 4:41 pm

    Great dish. Love that it’s perfect for the summer heat!

    Reply

  5. 5
    Posted On August 11, 2009 at 8:09 am

    I was looking for some dinner inspiration yesterday, made this (with some dressing tweaks–I didnt have mango chutney so I put a spot of honey in, and made my own “curry powder” blend of cumin, coriander, and cumin) and it was so perfectly delicious and refreshing and eaaaasy on a hot summer night. Thanks!

    Reply

  6. 6
    Posted On August 11, 2009 at 8:10 am

    *tumeric, not cumin twice

    Reply

  7. 7
    Posted On August 12, 2009 at 6:51 pm

    Such a delightful salad!!

    Reply

  8. 8
    margie/mom
    Posted On August 13, 2009 at 4:53 pm

    Made this salad last night with some substitutions for missing ingredients. It was delicious but I did have to add extra olive oil and lemon juice as the curry was too strong for me and I do like curry.
    The yogurt dollop helped tone it down a bit!

    Reply

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