Preheat oven to 250 degrees F.
Sprinkle the coconut flakes onto a cookie sheet. Place in oven and lightly toast the coconut, approximately 5 minutes. Watch carefully so the coconut flakes do not burn as you want them a light golden brown. Remove from oven and allow to cool before using.
On both sides of the sliced chicken breast, squeeze the fresh lemon juice. Sprinkle and rub in the ground ginger and ground curry.
Spray a large frying pan with the olive oil (enough so the chicken slices do not stick to the pan). Place the chicken slices in the prepared frying pan. Brown until one side is coated and slightly crispy, approximately 3 minutes. Turn the chicken slices over and cook until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Remove chicken from the heat and set aside until cool enough to handle.
Cut the chicken slices into smaller pieces and place in your food processor. Add the toasted coconut and the yogurt; pulsate until chopped together to make a chicken salad mixture.
Serve the prepared chicken salad mixture on endive leaves or stuff into a large cherry tomatoes.
Makes 4 servings.
* Purchase thinly-sliced white chicken breasts or regular white chicken breast (ask your butcher of slice them thin for you).
Chicken Ginger Curry and Toasted Coconut in Endive Leaves Recipe: https://whatscookingamerica.net/EllenEaston/GingerChicken-Endive.htm