Toasted Coconut Chicken Salad

Toasted Coconut Chicken Salad
  • 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


  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.

04/09/2018
Toasted Coconut Chicken Salad, recipe PT15M PT1H 5 455 calories

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