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Mango Curry Chicken Salad

Serves 4

Image of the food


  • 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


Season chicken with salt and pepper, lightly coat with oil and grill chicken until done. Let cool.

Cut into small pieces and set aside.

In a medium bowl, blend yogurt and curry with a whisk.

Add 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

Nutritional Facts

Calories: 350; Total Fat: 10 g; Saturated Fat: 3 g; Cholesterol: 80 mg; Sodium: 160 mg; Calcium: 20% DV; Protein: 34 g; Carbohydrates: 32 g; Dietary Fiber: 2 g