Toasted Coconut Chicken Salad

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

INGRIDIENT

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

Step: 1

Preheat oven to 350 degrees F.

Step: 2

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

Step: 3

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

Step: 4

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

Step: 5

Top with toasted coconut and almonds to serve.

Per Serving: 205 calories; protein 15.6g; carbohydrates 13.6g; fat 10.1g; cholesterol 38mg; sodium 122.2mg.

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