Preheat the oven to 350 degrees. Cook the 250 grams boneless skinless chicken breast for 20-30 minutes until no longer pink in the center.
In a medium bowl, combine 6 tablespoons low-fat yogurt, 2 tablespoons low-fat mayonnaise, 2 tablespoons salsa, 1 tablespoon freshly squeezed lime juice, and 1 teaspoon curry powder. Stir to combine.
Peel and deseed 1 mango, then chop into 1/2-inch chunks. (Mandarin orange slices can be substituted if mango is unavailable.)
Core and chop 1 apple into 1-inch chunks. Chop 1 medium-sized celery stalk into 1/4-1/2 inch chunks. Cut 100 grams of mozzarella cheese into 1-inch chunks.
Add the mango, apple, celery, and mozzarella to the bowl with the yogurt mixture. Toss to combine.
Finely chop 6-8 cilantro sprigs. Add the cilantro and 1 cup mixed greens to the bowl and stir to combine.
After the chicken has cooled, shred it (or cut into small cubes). Add the shredded chicken to the bowl and toss.
Serves four as a small dish or serves two as a large dish.