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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 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:View on Epicurious
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