Arugula Salad With Chicken & Mango
I love salads, but for me, salads need heft if I’m going to have one as a meal. This one’s got it goin’ on: A great mix of greens and protein, with sweetness from the mango, savory flavor from the chicken, a wonderful peppery bite thanks to the arugula . . . . all wrapped up with an easy, super-flavorful dressing and the surprising crunch and flavor of cumin seeds. If you’d like a bit of starch with this, serve warm naan (which you can even get at Costco, now – wow!) on the side.
Arugula Salad With Chicken & Mango (adapted from Bon Appetit)
3 T. extra-virgin olive oil 2 T. mango chutney, large pieces of mango chopped up 1 T. fresh lemon juice 1 T. curry powder 1.5 t. water 1 5-oz. package baby arugula 1/2 (~3.5 lb.) rotisserie chicken, shredded (about 2.5 c.) 1 large mango, peeled, pitted and sliced (make this super easy and buy pre-sliced mango in the refrigerator section of the supermarket) Plain non-fat Greek yogurt 1 t. cumin seeds
Whisk the oil, chutney, lemon juice and curry powder in a bowl to blend. Add the water to thin it out – if you need more water, that’s fine. Add salt and pepper to taste. Put the arugula in a large bowl and toss with 1/2 of the dressing.
Divide the arugula between plates and scatter the chicken and mango over each. Drizzle with remaining mango dressing (to taste, you may have extra). Top each serving with a dollop of the yogurt and sprinkle with the cumin seeds.
Serves 2 – can easily be scaled up.
© 2010, Sarah. All rights reserved.
