Roast Chicken and Mango Salad with Yogurt

INGREDIENTS

• 3 tablespoons 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 5-ounce package arugula
• 1 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, sliced
• Plain nonfat yogurt
• 1 teaspoon nigella seeds* or cumin seeds