Chicken Mango Salad

Ingredients

• 1/2 cup sweetened flaked 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 pepper
• 4 cups cooked chicken, shredded
• 1 mango, peeled, seeded, and diced
• 10 ounces baby spinach

Directions

1. 1

   Preheat oven to 350ºF degrees.

2. 2

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

3. 3

   In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper.

4. 4

   Add chicken and mango; toss.

5. 5

   Serve on spinach, sprinkled with toasted coconut.