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Mango Chicken Salad
Contributed by: Maria Villarreal
1 whole chicken or 4 cups shredded chicken meat
1/2 cup sweetened shredded coconut
3/4 cup low-fat yogurt
1/2 cup chopped fresh cilantro
2 TBS fresh lime juice
2 TBS mango chutney
1 TBS dijon or hot mustard
1 tsp. ground turmeric
1/4 tsp. cayenne pepper or sea salt
Salt and pepper, to taste
1 mango, peeled, seeded and diced
10 ounces baby spinach
If using whole chicken, cook chicken, remove meat from bones and shred meat. Use meat only in this recipe.
Preheat oven to 350 degrees. Spread coconut on a rimmed baking dish. Toast, tossing occasionally, until golden brown, about 8 to 10 minutes. Cool.
In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric and cayenne. Season with salt and pepper to taste. Add chicken and mango. Toss together.
Serve on spinach. Sprinkle with toasted coconut.
(This recipe was contributed as part of a "Cook of the Week" feature.)