Mango-Curry Chicken Salad

Makes 4 Servings

  • Total Time: 40
  • Prep Time: 20
  • Cook Time: 20


  • 2 1/2 cups (1/2-inch pieces) grilled skinless, boneless chicken breasts
  • 3/4 cup plain, nonfat yogurt
  • 1 teaspoon curry
  • 1/4 cup cubed mango
  • 1 cup dried, sweetened cranberries
  • 1/4 cup walnuts, coarsely chopped
  • 1/3 cup Mozzarella, cut into small cubes


Grill chicken breasts, cut into small pieces and set aside. In a medium bowl, blend yogurt and curry with a whisk and stir in chicken, mango, cranberries, walnuts and Mozzarella. Mix well and serve on lettuce leaves if desired.

Recipe created by Chef Kevin Millonzi, Executive Chef/Owner of Restaurant PROV and Atomic Catering,  Providence, R.I., on behalf of 3-Every-Day™ of Dairy