- 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 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
- 3/4 cup green or red seedless grapes, halved
- 1/4 cup thinly sliced scallions
- Salt and pepper, to taste
- 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.
04/09/2018
recipepes.com
Toasted Coconut Chicken Salad, recipe
PT15M
PT1H
5
455 calories
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