Southeast Dairy Association - mango curry chicken salad

Mango-Curry Chicken Salad

Add a touch of sweetness to this main-dish chicken salad with dried cranberries and walnuts. Cheese cubes boost both the protein and the calcium in this nutrient-packed salad.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4


  • 2 1/2 cups grilled skinless, boneless chicken breasts (1/2-inch pieces)
  • 1/2 cup non-fat yogurt
  • 1 teaspoon curry powder
  • 1/2 cup seeded and cubed mango
  • 1 cup dried, sweetened cranberries
  • 1/2 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.


Source of recipe: Chef Kevin Millonzi, Executive Chef/Owner of Restaurant PROV and atomic Catering, Providence, R.I., on behalf of 3-A-Day of Dairy
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