Roast Chicken with Mango Salad

When I was growing up in Thailand, my mother would make a big chicken curry dinner every Sunday after church. We always looked forward to this meal. Unfortunately, I just don’t have the time required to make that meal now!

This wonderful salad has some of the same flavors and textures, but without the hard work and two days worth of preparation!

The added bonus of using a roasted chicken from the market makes this a no-cook meal. Chill the ingredients and you have a perfect lunch or light dinner for the warm, summer days ahead.

Ingredients:

3 tablespoons of extra virgin olive oil
2 tablespoons of mango chutney (if there are large pieces of mango, chop them finely)
1 teaspoon of fresh lemon juice
1 teaspoon of curry powder
1½ teaspoons of water (or more)
1 5-ounce package of arugula
1 3½-pound purchased roast chicken, boned and meat coarsely shredded into bite size pieces (about 5 cups)
1 large mango peeled, pitted, and sliced
Plain yogurt
1 teaspoon of cumin seeds
½ cup of coarsely chopped macadamia nuts

Directions:

Whisk first 4 ingredients and 1½ teaspoons water in a small bowl to blend. If dressing is too thick, add more water, teaspoon by teaspoon. Season to taste with salt and pepper.

Place arugula in a large bowl. Add half of the dressing and toss to coat. Divide arugula among plates. Scatter chicken and mango over each serving.

Drizzle the salad with the remaining dressing. Top each serving with a dollop of yogurt, and sprinkle with cumin seeds and macadamia nuts.

Makes 6 servings

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