Ingredients:
½ Cup sweetened shredded coconut
¾ cup plain low-fat yogurt
½ cup chopped fresh cilantro
2 Tbsp fresh lime juice
2 Tbsp mango chutney
1 Tbsp Dijon mustard
1 tsp turmeric
¼ tsp cayenne pepper
Course salt and ground pepper
4 cups shredded cooked chicken
1 mango, peeled, seeded and diced
10 oz baby spinach
Directions:
Preheat oven to 350°. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden brown, 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 coconut.
