Mango Coconut Chicken
Published by Eat Like a Millionaire Omnimedia, Inc.
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.
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.
Sweetened shredded coconut
Mango chutney—Major Grey
Total Timeunder 15 minutes
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe Courseappetizer, main course
Dietary Considerationegg-free, gluten-free, low carb, peanut free, soy free
Taste and Texturecreamy, fruity, tangy, tart
Type of Dishfirst course salad, main course salad
- 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
- Measuring cup and spoons
- Cutting board
- Medium-size mixing bowl
- Wooden spoon
Put the shredded chicken pieces into a medium-size bowl.
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.
2007 Eat Like a Millionaire Omnimedia, Inc.