Toasted Coconut Chicken Salad

From the Silk test kitchen

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Servings
6
Total Time
30 min

Ingredients
  • 1/4 cup (60 ml) unsweetened flaked coconut
  • 1/4 cup (60 ml) slivered almonds
  • 6 ounces (180 ml) plain non-dairy yogurt or Greek yogurt 
  • 1/3 cup (75 ml) Silk Unsweetened coconut beverage
  • 1/2 tsp (2 ml) garlic powder
  • 1 Tbsp (15 ml) lemon juice
  • 1 Tbsp (15 ml) cider vinegar
  • 1 Tbsp (15 ml) Dijon mustard
  • 1 pound (455 g) cooked chicken breast, cubed
  • 1 medium apple, cored and chopped
  • 4 stalks celery, sliced
  • 3/4 cup (175 ml) green or red seedless grapes, halved
  • 1/4 cup (60 ml) thinly sliced scallions
  • Salt and pepper, to taste

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Preparation
  • Preheat oven to 180°C (350°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.