Coconut Chicken Salad

Name: Coconut Chicken Salad
Prep time: 20 to 30 minutes
Yield: 5 cups
Ingredients: 2 cups shredded or chopped cooked chicken (see Notes)¼ cup finely chopped onion2 green onions; white and green chopped small½ cup finely chopped carrot1 cup thinly sliced cabbage½ cup shredded fresh or frozen unsweetened coconut flakes (or ¼ cup dried)1 to 3 teaspoons red pepper flakes or 1 hot pepper; finely chopped (Thai bird; serrano or jalapeño)½ teaspoon salt¼ to ½ teaspoon pepper¼ cup lemon juice (juice from about 1 lemon)

This simple and fresh-tasting chicken salad is our version of chicken kelaguen, a favorite recipe from Micronesia. Enjoy the blend of crisp vegetables, chicken, coconut, hot peppers and fresh lemon. Excellent the next day, too!

Recipe Card

CoconutChickenSalad_RecipeCard_070121.pdf

Prep time: 20 to 30 minutes
Makes: 5 cups
Nutrition Facts: View label

Ingredients

2 cups shredded or chopped cooked chicken (see Notes)
¼ cup finely chopped onion
2 green onions, white and green chopped small
½ cup finely chopped carrot
1 cup thinly sliced cabbage
½ cup shredded fresh or frozen unsweetened coconut flakes (or ¼ cup dried)
1 to 3 teaspoons red pepper flakes or 1 hot pepper, finely chopped (Thai bird, serrano or jalapeño)
½ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup lemon juice (juice from about 1 lemon)

Directions

1. Wash hands with soap and water.

2. In a large bowl, mix together chicken and vegetables. Add red pepper flakes, salt and pepper and mix well.

3. Add lemon juice and mix again.

4. Serve right after preparing.

5. Refrigerate leftovers within 2 hours.

Notes

1 pound uncooked skinless and boneless chicken can be marinated and grilled for shredding. You can also use the meat from a whole cooked chicken.
Add more cabbage, carrot and green onion or other vegetables such as chopped bell pepper.
Serve with titiyas (or flour tortilla) or rice.

Thanks to the Food Hero Pasifika work group for this recipe.