poultry

Salad of Paimpol Cocos with Roasted Chicken Leftovers

This delicious salad is easy to make and perfect for a light lunch or dinner. The combination of the salty roasted chicken leftovers, sweet cocos and the freshness of the vegetables makes for a flavorful and nutritious dish.

Ingredients:

  • 1/2 cooked chicken, shredded
  • 2 cups of Paimpol cocos, cooked and drained
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1/2 red onion, finely chopped
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the shredded chicken, Paimpol cocos, red pepper, yellow pepper and red onion.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Serve chilled or at room temperature.

Leave a Reply

Your email address will not be published. Required fields are marked *