Roast Chicken and Mango Salad with Yoghurt

Ingredients for Roast Chicken and Mango Salad with Yoghurt

• 45ml 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 140g package rocket

• 1 1.6kg purchased roast chicken, boned, meat coarsely shredded into bite-size pieces (about 1200ml )

• 1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced

• Plain nonfat yoghurt

• 1 teaspoon nigella seeds (see note) or cumin seeds

• or cumin seeds

How to make Roast Chicken and Mango Salad with Yoghurt

Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place rocket in large bowl. Add half of dressing and toss to coat.

Divide rocket among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yoghurt; sprinkle with nigella seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.