Recipes Ingredients Meat & Poultry Chicken Mango Chicken Salad 3.2 (39) 13 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 1, 2021 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Mango, lime juice, cilantro, and coconut give this chicken salad tropical flavors. Yogurt replaces the usual mayonnaise for a lighter dish. Ingredients ½ cup sweetened shredded coconut ¾ cup plain low-fat yogurt ½ cup chopped fresh cilantro 2 tablespoons fresh lime juice 2 tablespoons Major Grey's mango chutney 1 tablespoon Dijon mustard 1 teaspoon ground turmeric ¼ teaspoon cayenne pepper Coarse salt and ground pepper 1 Easy Roasted Chicken or store-bought rotisserie chicken (about 2 ½ pounds), shredded (about 4 cups) 1 mango, peeled, seeded, and diced 10 ounces baby spinach Directions Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool. 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. Cook's Notes To shred roasted chicken, remove the meat from the bone, then pull it apart into thin pieces with two forks or your fingers. Print