Toasted Coconut Chicken Salad

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

6 servings


  • ¼ cup unsweetened flaked coconut

  • ¼ cup slivered almonds

  • 6 ounces plain non-dairy yogurt or Greek yogurt

  • cup Silk® Unsweetened Coconutmilk

  • ½ teaspoon garlic powder

  • 1 tablespoon lemon juice

  • 1 tablespoon cider vinegar

  • 1 tablespoon Dijon mustard

  • 1 pound cooked chicken breast, cubed

  • 1 medium apple, cored and chopped

  • 4 stalks celery, sliced

  • ¾ cup green or red seedless grapes, halved

  • ¼ cup thinly sliced scallions

  • Salt and pepper, to taste


  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
10g Fat
14g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 205
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 24%
Cholesterol 38mg 13%
Sodium 122mg 5%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 16g
Vitamin C 6mg 31%
Calcium 37mg 3%
Iron 1mg 6%
Potassium 290mg 6%

* 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.