Roast Chicken and Mango Salad with Yogurt

Name: Roast Chicken and Mango Salad with Yogurt
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 142 grams package arugula; 1 teaspoon nigella seeds* or cumin seeds; 1 Tbsp curry powder; 1 Tbsp fresh lemon juice; 1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced; 2 Tbsps mango chutney, large pieces finely chopped; 3 Tbsps extra-virgin olive oil; 6 servings Plain nonfat yogurt; 1 liters 3 1/2-pound purchased roast chicken, boned, meat coarsely shredded into bite-size pieces (about; 2 teaspoons (or more) water

Roast Chicken and Mango Salad with Yogurt is a gluten free main course. This recipe serves 6. One portion of this dish contains approximately 29g of protein, 23g of fat, and a total of 369 calories. Head to the store and pick up arugula, purchased roast chicken, mango chutney, and a few other things to make it today. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.