Chicken salad with chopped apple, celery, and grapes in a creamy Dijon mustard dressing is topped with toasted coconut and almonds.
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.
Per Serving: 205 calories; protein 15.6g; carbohydrates 13.6g; fat 10.1g; cholesterol 38mg; sodium 122.2mg.