Total Time
Prep 35 mins
Cook 10 mins

This is a new twist on an old favorite. It has all the qualities of a tropical dish. Can't you just hear the rippling sounds of the wind? This salad makes a nice luncheon dish or maybe a light lunch. marthastewart.

Ingredients Nutrition


  1. Preheat oven to 350ºF 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.