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Wednesday, August 20, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CYBERSONIC - Click for Website
Mango Chicken Salad
Entrees
Contributed by: Maria Villarreal
Ingredients:
  • 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.)

 
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