CHICKEN COCONUT SALAD

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CHICKEN COCONUT SALAD image

Categories     Chicken

Yield 6

Number Of Ingredients 14

1/4 cup unsweetened flaked coconut
1/4 cup slivered almonds
6 ounces plain non-dairy yogurt or Greek yogurt
1/3 cup Silk Unsweetened coconutmilk
1/2 tsp garlic powder
1 Tbsp lemon juice
1 Tbsp cider vinegar
1 Tbsp Dijon mustard
1 pound cooked chicken breast, cubed
1 medium apple, cored and chopped
4 stalks celery, sliced
3/4 cup green or red seedless grapes, halved
1/4 cup thinly sliced scallions
Salt and pepper, to taste

Steps:

  • Preheat oven to 350°F. Lightly toast coconut and almonds for about 5 minutes. Check often-coconut may brown first. Set aside. Whisk together yogurt, Silk, garlic powder, lemon juice, cider vinegar and mustard in a large bowl. Add remaining ingredients (except toasted coconut and almonds), tossing to combine. Top with toasted coconut and almonds to serve.

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