Ingredients
Scale
- 3/4 cup plain greek yogurt
- 1 – 9 ounce jar mango chutney
- 2 tablespoons fresh lime juice
- 2 teaspoons mild curry powder
- 4 cups shredded rotisserie chicken
- 3 scallions, thinly sliced
- 1/2 cup cilantro leaves, coarsely chopped
- Kosher salt and freshly ground pepper
- 1 cup baby arugula leaves
- 4 pieces Naan flatbread
Instructions
- In a food processor, pulse the yogurt, chutney, lime juice and curry until blended but not completely smooth. In a large bowl, add the shredded chicken, scallions and cilantro and toss well. Add yogurt sauce until the chicken is nicely coated. Reserve extra for serving. Season with salt and pepper. Grill Naan bread until warm and it has nice grill marks ( alternately you can heat in the microwave, or oven) Lay 1/4 cup the arugula on prepared Naan and spoon the pulled chicken salad on top fold Naan over and serve with reserved sauce.