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Roast Chicken And Mango Curry Salad With Yogurt

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 tbsp extra-virgin olive oil

2 tbsp mango chutney, large pieces finely chopped

1 tbsp fresh lemon juice

1 tbsp curry powder

1 1/2 tsp Water

1 x arugula (5-ounce package)

3 1/2 pound Roast chicken, boned, meat coarsely shredded into bite-size pieces (about 5 cups)

1 x Mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced

plain nonfat yogurt

1 tsp nigella seed or cumin seeds

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