If using a GF rotisserie chicken (HEB Natural or Costco), just shred the chicken and set aside.
Optionally, you can roast bone-in chicken breasts. Place in an oven safe dish and drizzle with olive oil. Sprinkle with salt and pepper. Bake for an hour. Remove from oven, let cool and shred.
Toast the coconut on a baking sheet for about 10-12 minutes so that it just starts to brown. Remove from the oven and set aside.
Wash, rinse and dry the fresh spinach and cilantro. Separate about 12 oz spinach into 2 large salad bowls (save the remainder for lunches using about 4 oz each). Pick off the cilantro leaves and discard the stems. Roughly chop.
I used So Delicious GFDF coconut yogurt, Stonewall Kitchen GF mango chutney and Koops’ GF stone ground mustard.