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.