← Back to Search Results
Mango Coconut Chicken

Photo by:
Comments: 1
 

Recipe

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 (% daily value)

346kcal (17%)
75mg (8%)
13mg (22%)
48mcg RAE (2%)
507mg
56mg
45g
13g
2g
18g
123mg (41%)
490mg (20%)
5g (24%)
9g (14%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • 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!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
amor-y-tacos Amor Y Tacos
by Deborah Schneider
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-sweet-life The Sweet Life
by Kate Zuckerman
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
lidias-italy Lidia's Italy
by Lidia Bastianich
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
desserts-4-today Desserts 4 Today
by Abby Dodge
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?