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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a new twist on an old favorite. It has all the qualities of a tropical dish. Can't you just hear the rippling sounds of the wind? This salad makes a nice luncheon dish or maybe a light lunch. marthastewart. 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. Preheat oven to 350ºF degrees.
2. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
3. In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper.
4. Add chicken and mango; toss.
5. Serve on spinach, sprinkled with toasted coconut.
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