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Mango Chicken Salad

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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.

Prep: 25 minutes
Total: 25 minutes

Ingredients

Serves 4

  • 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.
From Everyday Food, June 2005

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