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.