Toasted Coconut Chicken Salad recipe

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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

Nutrition Info

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
servingSize: -
sodium: 122.2 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F.

  2. Lightly toast coconut and almonds for about 5 minutes. Check often--coconut may brown first. Set aside.

  3. Whisk together yogurt, Silk, garlic powder, lemon juice, cider vinegar and mustard in a large bowl.

  4. Add remaining ingredients (except toasted coconut and almonds), tossing to combine.

  5. Top with toasted coconut and almonds to serve.

Recipe Yield

6 servings

Recipe Note

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

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