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Mango Coconut Chicken Recipe-13248

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Comments: 1


I made this dish one summer when I was looking for something exciting and light for a summer meal. It was a smash hit. And it came with a bonus—the leftovers were terrific in a sandwich the next day.

Yield: Serves 4


  • 4 cups torn or shredded cooked chicken (about 3 medium-size chicken breasts)
  • ½ cup shredded sweetened coconut
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 3 tablespoons Major Grey mango chutney (see Angela’s Tip for more information)
  • ½ cup plain yogurt
  • ½ cup coarsely chopped Italian parsley
  • ½ teaspoon sea salt
  • Pepper, black, to taste

Tools and Equipment:

  • Measuring cup and spoons
  • Cutting board
  • Knife
  • Medium-size mixing bowl
  • Wooden spoon


1. Put the shredded chicken pieces into a medium-size bowl.

2. Add the coconut, lemon juice, Dijon mustard, chutney, and yogurt and toss until well combined. Add the parsley and toss until combined. Stir in the salt and pepper. Serve.


Angela’s Tips: Major Grey is not a brand of chutney it is a style of chutney. Look for it under various brand names in your supermarket in the condiment or ethnic section.

Shopping List


Sweetened shredded coconut


Dijon mustard

Mango chutney—Major Grey

Plain yogurt

Italian parsley

Sea salt

Pepper, black

© 2007 Eat Like a Millionaire Omnimedia, Inc.

Nutritional Information

Nutrients per serving (% daily value)

346kcal (17%)
75mg (8%)
13mg (22%)
48mcg RAE (2%)
123mg (41%)
490mg (20%)
5g (24%)
9g (14%)
2mg (12%)

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  • Hinda

    07.12.13 Flag comment

    This was fabulous. I used a cooked rotisserie chicken (organic, from a grocery store) to make it even easier, and I did add some fresh mango (diced.) I served this with Brioche Rolls, along with a warm deviled egg salad (with fresh dill and chopped cherry tomatoes), homemade Raspberry Mint Lemonade and sliced watermelon for dessert. Excellent summer meal. Recommend, and will make again!


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