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Toasted Coconut Chicken Salad

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"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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servings 205
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 205 calories; 10.1 13.6 15.6 38 122 Full nutrition

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