Chicken Mango Salad

• 12 cup sweetened flaked coconut
• 34 cup plain low-fat yogurt
• 12 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons major grey's mango chutney
• 1 tablespoon Dijon mustard
• 1 teaspoon ground turmeric
• 14 teaspoon cayenne pepper
• coarse salt and pepper
• 4 cups cooked chicken, shredded
• 1 mango, peeled, seeded, and diced
• 10 ounces Baby Spinach

1. Preheat oven to 350 degrees F degrees.
2. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
3. In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper.
4. Add chicken and mango; toss.
5. Serve on spinach, sprinkled with toasted coconut.

coconut, yogurt, fresh cilantro, lime juice, major greys mango, mustard, ground turmeric, cayenne pepper, salt, chicken, mango, spinach

Taken from www.food.com/recipe/chicken-mango-salad-253339 (may not work)