Toasted Coconut Chicken Salad

• 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

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.

coconut, almonds, yogurt, silk, garlic, lemon juice, cider vinegar, mustard, chicken, apple, stalks celery, green, scallions, salt

Taken from www.allrecipes.com/recipe/237582/toasted-coconut-chicken-salad/ (may not work)