Mango Chicken Salad with Coconut and Tamarind

Name: Mango Chicken Salad with Coconut and Tamarind
Ingredients: 2 tablespoons tamarind paste; ¼ cup warm water; ¼ cup freshly squeezed lime juice; 1 tablespoon honey; ⅓ cup extra-virgin olive oil; ½ teaspoon kosher salt (plus more for seasoning chicken); ¼ teaspoon freshly cracked black pepper; 1 tablespoon mayonnaise (may substitute yogurt or sour cream); 2 roasted large chicken breast halves (skin and bones removed and then cut into ½‑inch cubes); 1 pinch granulated sugar (or more to taste); 1 pinch ground cumin (or more to taste); 1 pinch ground coriander (or more to taste); 1 pinch paprika (or more to taste); 1 pinch tumeric (or more to taste); 1 pinch cayenne pepper (or more to taste); 2 large, ripe but firm mangos (cut into ½‑inch cubes, see notes); ⅓ cup unsweetened coconut flakes (lightly toasted in a hot skillet); ½ cup lossely packed fresh mint leaves; freshly cracked black pepper (to taste)

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Ingredients

2 tablespoons tamarind paste
¼ cup warm water
¼ cup freshly squeezed lime juice
1 tablespoon honey
⅓ cup extra-virgin olive oil
½ teaspoon kosher salt (plus more for seasoning chicken)
¼ teaspoon freshly cracked black pepper
1 tablespoon mayonnaise (may substitute yogurt or sour cream)
2 roasted large chicken breast halves (skin and bones removed and then cut into ½‑inch cubes)
1 pinch granulated sugar (or more to taste)
1 pinch ground cumin (or more to taste)
1 pinch ground coriander (or more to taste)
1 pinch paprika (or more to taste)
1 pinch tumeric (or more to taste)
1 pinch cayenne pepper (or more to taste)
2 large, ripe but firm mangos (cut into ½‑inch cubes, see notes)
⅓ cup unsweetened coconut flakes (lightly toasted in a hot skillet)
½ cup lossely packed fresh mint leaves
freshly cracked black pepper (to taste)