Toasted Coconut Chicken Salad

By jab120638

Ingredients

• 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

Preparation

Step 1

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.