Roast Chicken and Mango Salad with Yogurt

Ingredients

3 tablespoons extra-virgin olive oil2 tablespoons mango chutney, large pieces finely chopped1 tablespoon fresh lemon juice1 tablespoon curry powder1 1/2 teaspoons (or more) water1 5-ounce package arugula1 3 1/2-pound purchased roast chicken, boned, meat coarsely shredded into bite-size pieces (about 5 cups)1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, slicedPlain nonfat yogurt1 teaspoon nigella seeds (see note) or cumin seedsor cumin seeds

Method