TOASTED COCONUT CHICKEN SALAD

Toasted Coconut Chicken Salad image

Chicken salad with chopped apple, celery, and grapes in a creamy Dijon mustard dressing is topped with toasted coconut and almonds.

Provided by Silk

Categories Trusted Brands: Recipes and Tips Silk®

Yield 6

Number Of Ingredients 14

Ingredients

¼ cup unsweetened flaked coconut
¼ cup slivered almonds
6 ounces plain non-dairy yogurt or Greek yogurt
⅓ cup Silk® Unsweetened Coconutmilk
½ teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 pound cooked chicken breast, cubed
1 medium apple, cored and chopped
4 stalks celery, sliced
¾ cup green or red seedless grapes, halved
¼ cup thinly sliced scallions
Salt and pepper, to taste

Steps:

Preheat oven to 350 degrees 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.

Nutrition Facts : Calories 205 calories, Carbohydrate 13.6 g, Cholesterol 38 mg, Fat 10.1 g, Fiber 3.1 g, Protein 15.6 g, SaturatedFat 4.7 g, Sodium 122.2 mg, Sugar 6.9 g