- 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
- Knife
- 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.