Instructions: For the dressing, in a small bowl, whisk together the yogurt, orange juice, oil, lemon juice, poppy seeds, sugar, zest, and salt. Allow to stand at room temperature for 1 hour.

Remove the skin from the chicken and discard. Pull the meat from the bones and cut into 1-inch pieces. There should be approximately 4 cups. Place in a large bowl. Peel the avocado, cut it into 1/2-inch slices, and add to the chicken. Cut the unpeeled nectarines into 1-inch chunks and add to the salad. Peel the oranges, divide into sections, and toss with the other ingredients. Pour the dressing on top and mix well.

Line 4 plates with arugula leaves and divide the salad among them. Garnish with the parsley and serve.

This recipe yields 4 servings.

Comments: At some point during the summer, I always crave a chicken salad. Although chicken salad has been served inside nearly every imaginable fruit, I feel that incorporating the nectarines and oranges into the salad gives the chicken extra moisture and zest. This dressing is very low in fat for more summer lightness.

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