Toasted Coconut Chicken Salad

Chicken salad with chopped apple, celery, and grapes in a creamy Dijon mustard dressing is topped with toasted coconut and almonds.

• Calories: 205 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon cider vinegar
• ½ teaspoon garlic powder
• ¼ cup unsweetened flaked coconut
• ¼ cup slivered almonds
• 1 tablespoon Dijon mustard
• 4 stalks celery, sliced
• 1 medium apple, cored and chopped
• 6 ounces plain non-dairy yogurt or Greek yogurt
• ⅓ cup Silk® Unsweetened Coconutmilk
• 1 pound cooked chicken breast, cubed
• ¾ cup green or red seedless grapes, halved
• ¼ cup thinly sliced scallions
• Salt and pepper, to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

Lightly toast coconut and almonds for about 5 minutes. Check often--coconut may brown first. Set aside.

Step 3

Whisk together yogurt, Silk, garlic powder, lemon juice, cider vinegar and mustard in a large bowl.

Step 4

Add remaining ingredients (except toasted coconut and almonds), tossing to combine.

Step 5

Top with toasted coconut and almonds to serve.