Mango-curry chicken salad and Carribbean milk cooler

INGREDIENTS: Mango-Curry Chicken Salad 
2 1/2 cups (1/2-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.

Ease: Easy
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4 servings
Nutritional facts:
Calories: 350
Total Fat: 10 grams
Saturated Fat: 3 grams
Protein: 34 grams
Carbohydrates: 34 grams
Dietary Fiber: 2 grams
Sodium: 160 mg
Calcium: 20 percent of the Daily Value

INGREDIENTS: Caribbean Milk Cooler
2 cups fat-free or low-fat milk
2 cups unsweetened pineapple juice
1 tablespoon vanilla extract
1 tablespoon coconut extract
2 tablespoons sugar
Ice cubes
Mint sprigs (optional)

In a blender, combine all ingredients except ice cubes and mint and blend on high speed until frothy. Pour into four tall glasses filled with ice cubes. Garnish with mint sprigs.

Note: For a thicker drink, freeze pineapple juice in an ice cube tray. Blend these pineapple cubes with all other ingredients except mint. Omit regular ice cubes. Serve in a chilled glass.

The Southeast United Dairy (SUDIA) works on behalf of dairy farm families across the southeast. We work with schools, health professionals, farmers and the public to provide them with nutritional information, research and recipes for a healthy lifestyle that includes three servings of milk, cheese or yogurt each day.

It’s June Dairy Month. It’s a time to celebrate the hard working dairy farm families that provide wholesome, quality products for us to enjoy every day.

Mary Martin Nordness is a registered dietitian and certified health educator.  She serves as nutrition affairs director for the Southeast Dairy Association, where she coordinates and conducts television, radio and print interviews on nutrition throughout the Southeast.

She is an active member of the Academy of Nutrition and Dietetics and currently serves as president for the Alabama Dietetic Association. In 2011, Mary Martin was named “Emerging Dietetic Leader” by the Alabama Dietetic Association. Most recently, she was recognized as “Outstanding Dietitian” of 2013 by the Alabama Dietetic Association.

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