Info
- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 18 Times
Can be made ahead of time.
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Mango Coconut Chicken
Cookbook
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
Ingredients
- 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
Directions
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.
Notes
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
Chicken
Sweetened shredded coconut
Lemon
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
346 kcal
8 % daily value
22 % daily value
2 % daily value
507 mg
56 mg
45 g
13 g
2 g
18 g
123 mg
490 mg
5 g
9 g
12 % daily value
