Chicken salad and mango

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  • Grated coconut: 1/2 cup
  • Natural yogurt, you can be slim: 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 pepper: 1 teaspoon
  • Salt and pepper: taste.
  • Roast chicken, shredded: 1
  • Mango, peeled, pitted and cut into cubes: 1


Heat the oven to 180 degrees. Spread the coconut on an oven tray and roast. Toast, turning occasionally up to become golden brown, 8 to 10 min. remove from the oven and let it cool.

In a medium bowl, whisk together the yogurt, cilantro, lime juice, mango chutney, mustard, turmeric and Cayenne. Season to taste with salt and pepper.

Add the shredded chicken and the sleeve, mix.

Serve on top of spinach serve with toasted coconut.

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