Mango-Curry Chicken Salad
2 ½ cups (½-inch pieces) grilled skinless, boneless chicken breasts
1/2 cup plain, nonfat yogurt
1 teaspoon curry
1/2 cup 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.
Total Fat: 10g
Saturated Fat: 3g
Calcium: 20% Daily Value
Dietary Fiber: 2g
Recipe created by Chef Kevin Millonzi, Executive Chef/Owner of Restaurant PROV and Atomic Catering, Providence, R.I., on behalf of 3-A-DayTM of Dairy.