Mango Chicken Salad

By Effimiya

To shred roasted chicken, remove the meat from the bone, then pull it apart into thin pieces with two forks or your fingers.

Ingredients

• 1/2 cup sweetened shredded coconut
• 3/4 cup plain low-fat yogurt
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons Major Grey's mango chutney
• 1 tablespoon Dijon mustard
• 1 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• Coarse salt and ground pepper
• 1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
• 1 mango, peeled, seeded, and diced
• 10 ounces baby spinach

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.

In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango; toss. Serve on spinach, sprinkled with toasted coconut.

From Everyday Food,

June 2005