Toasted Coconut Chicken Salad - cooking recipe

Ingredients

1/4 cup unsweetened flaked coconut
1/4 cup slivered almonds
6 ounces plain non-dairy yogurt or Greek yogurt
1/3 cup Silk(R) Unsweetened Coconutmilk
1/2 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
3/4 cup green or red seedless grapes, halved
1/4 cup thinly sliced scallions
Salt and pepper, to taste

Preparation

Preheat oven to 350 degrees F.
Lightly toast coconut and almonds for about 5 minutes. Check often--coconut may brown first. Set aside.
Whisk together yogurt, Silk, garlic powder, lemon juice, cider vinegar and mustard in a large bowl.
Add remaining ingredients (except toasted coconut and almonds), tossing to combine.
Top with toasted coconut and almonds to serve.