Salad of Paimpol Coconuts with Leftover Roast Chicken

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.


  • 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


  1. In a medium bowl, combine the coconuts, chicken, celery, mayonnaise, lemon juice, garlic powder, salt, and pepper.
  2. Mix until all ingredients are evenly distributed.
  3. Refrigerate for at least 1 hour before serving.

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