toasted coconut chicken salad

Ingredients

• Servings: 6
• 1/4 cup unsweetened flaked coconut
• 1/4 cup slivered almonds
• 6 ounces plain non-dairy yogurt or greek yogurt
• 1/3 cup silk® unsweetened coconutmilk
• 1/2 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1 tablespoon vinegar
• 1 tablespoon dijon mustard
• 1 pound cooked chicken breast, cubed
• 1 medium apple, cored and chopped
• 4 stalks celery, sliced
• 3/4 cup green or red seedless grapes, halved
• 1/4 cup thinly sliced scallions
• salt and pepper, to taste

Recipe

• preheat oven to 350 degrees f.
• lightly toast coconut and almonds for about 5 minutes. check often--coconut may brown first. set aside.
• whisk together yogurt, silk, garlic powder, lemon juice, vinegar and mustard in a large bowl.
• add remaining ingredients (except toasted coconut and almonds), tossing to combine.
• top with toasted coconut and almonds to serve.