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Mango Chicken Salad

Mango Chicken Salad

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

Everyday Food, June 2005 http://www.marthastewart.com/314035/mango-chicken-salad
3.615385
Rated
72.3077100(13)13
  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4

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

Directions

  1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
  2. 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.

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