Mango Coconut Chicken Salad
Ingredients
- ½ cup unsweetened shredded coconut
- 1 cup cottage cheese
- ¼ cup mayonnaise
- 1 tsp garlic powder
- 1 tbsp rice vinegar
- 1 tbsp honey
- Salt to taste
- 4 cups chicken, chopped
- 1 cup finely chopped red bell pepper
- Flesh of 1 mango, chopped
- ½ cup pineapple, chopped
- ½ cup celery, chopped
- ¼ cup golden raisins
Instructions
Toast the Coconut:
- Preheat your oven broiler.
- Spread the shredded coconut evenly on a baking sheet.
- Place the baking sheet under the broiler and leave the oven door slightly open.
- Shake the baking sheet occasionally with an oven mitt to ensure even browning.
- Once the coconut is lightly browned, remove it from the oven and let it cool.
Make the Dressing:
- In a blender, combine the cottage cheese, mayonnaise, garlic powder, rice vinegar, and honey.
- Blend until smooth and season with salt to taste.
Assemble the Salad:
- In a large bowl, mix the chicken, bell pepper, mango, pineapple, celery, and raisins.
- Pour the dressing over the mixture and stir to combine.
Serve:
- Enjoy the salad on its own, over greens, or in a wrap as suggested in the notes.
Notes
- Ways to serve:
- Over greens as a salad.
- Scoop up with bell pepper slices.
- Scoop with crackers.
- Make a sandwich with it with bread, lettuce and tomato.
Nutrition
Calories: 260kcal, Carbohydrates: 15g, Protein: 27g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 67mg, Sodium: 358mg, Potassium: 590mg, Fiber: 2g, Sugar: 11g, Vitamin A: 875IU, Vitamin C: 40mg, Calcium: 41mg, Iron: 1mg
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