Asian Chicken Salad with Light Coconut Dressing

Prepare Light Coconut Dressing: Blend light coconut milk, Greek yogurt, ginger, and lime juice in a blender until smooth; set aside.

Place the peanuts in a small bowl and spray with cooking spray until lightly coated. Add cayenne pepper and curry powder; toss until peanuts are well coated.

Toss together spinach, cucumber, snow peas and mango in a large bowl. If desired, add dragon fruit. Drizzle salad with 2 Tbsp. Light Coconut Dressing; toss to coat. Reserve remaining dressing for another use.

To eat dragon fruit, remove the red skin. It peels away easily, leaving the sweet white fruit intact.

Serve salad topped with chicken, basil, mint and nuts.