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Toasted Coconut Chicken Salad

Toasted Coconut Chicken Salad

Silk

"Chicken salad with chopped apple, celery, and grapes in a creamy Dijon mustard dressing is topped with toasted coconut and almonds."
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Ingredients

servings 205 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Preheat oven to 350 degrees F.
  2. Lightly toast coconut and almonds for about 5 minutes. Check often--coconut may brown first. Set aside.
  3. Whisk together yogurt, Silk, garlic powder, lemon juice, cider vinegar and mustard in a large bowl.
  4. Add remaining ingredients (except toasted coconut and almonds), tossing to combine.
  5. Top with toasted coconut and almonds to serve.

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