Chicken salad and mango

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  • Grated coconut: 1/2 Cup
  • Natural yoghurt: 3/4 Cup
  • Chopped coriander: 1/2 Cup
  • Lime juice: 2 Tablespoons
  • Mango Chutney: 2 Tablespoons
  • Dijon mustard: 1 Tablespoon
  • Saffron from the Indies: 1 Teaspoon
  • Cayenne: 1/4 Teaspoon
  • Salt and pepper: taste. -
  • Roast chicken: 1 (shredded)
  • Mango, peeled, pitted and cut into cubes: 1


1. Preheat the oven to 180. Spread the coconut on an oven tray and toast, turning occasionally until golden brown, about 8 to 10 minutes. Remove from the oven and let it cool.

2. In a medium bowl, whisk together the yogurt, coriander, lime juice, the chutney, mustard, turmeric and cayenne. Season to taste with salt and pepper. Add the shredded chicken mango and mix. Serve on top of spinach serve with toasted coconut.

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