This delicious salad combines the nutty flavor of Paimpol coconuts with the smoky richness of leftover roast chicken. It’s a great way to use up cooked chicken, and is quick and easy to make. Serve it as a light lunch or dinner, or as a side dish to your favorite meal.
Ingredients
- 1/2 cup Paimpol coconuts, shredded
- 3/4 cup cooked chicken, diced
- 1/4 cup celery, finely chopped
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the coconuts, chicken, celery, mayonnaise, lemon juice, garlic powder, salt, and pepper.
- Mix until all ingredients are evenly distributed.
- Refrigerate for at least 1 hour before serving.
