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.


  • 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


  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.

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