Curry Chicken Salad with Mango, Apples and Curry Yogurt Dressing
3 cups cooked chicken, diced
1 apple, diced
2 mangoes, peeled and diced
1 8 oz container of plain yogurt
2 Tbsp yellow curry powder
1 handful fresh parsley, minced
1/2 cup slivered almonds or toasted pecan pieces
Place curry and yogurt into a small bowl for the dressing.
In a large bowl combine the remaining ingredients. Stir in the curry-yogurt dressing and serve atop greens or use for the filling for a wrap.