HEART HEALTHY RECIPE (LUNCH): MANGO CHICKEN SALAD

·         ¼ cup sweetened shredded coconut

·         ¾ cup plain nonfat yogurt

·         ½ cup fresh cilantro

·         2 TBSP lime juice

·         2 TBSP mango chutney

·         1 TBSP Dijon mustard

·         1 tsp. ground turmeric

·         ¼ tsp. cayenne pepper

·         4 cups cooked, shredded chicken

·         1 mango peeled, seeded and diced

·         12 ounces baby spinach

1.      Preheat oven to 350˚

2.      Spread coconut on a rimmed baking sheet: toast in oven 8 to 10 minutes, tossing occasionally until golden

3.      In a medium bowl, whisk together yogurt through cayenne pepper

4.      Add chicken and mango

5.      Serve on spinach and sprinkle with toasted coconut

Servings:  4

Serving size:  1 cup salad and 3 ounces of spinach

Nutritional Information

Calories:  333

Fat:  1 g

Saturated Fat:  1 g                          

Cholesterol:  50 mg              

Sodium:  155 mg                  

Carbohydrate:  33 g            

Fiber:  5 g

Protein:  48 g

"The Perfect Day"
By: Nanette Cameron, RD