This simple 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!
Coconut Chicken Salad
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 black pepper
¼ cup lemon juice (juice from about 1 lemon)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables and fruit under running water before preparing.
- In a large bowl, mix together chicken and vegetables. Add coconut, red pepper flakes, salt and black pepper and mix well.
- Add lemon juice and mix again.
- Serve right after preparing.
- 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.
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Comments
We love this recipe! It is very easy to make and tasty. I like the crunchy vegetables and spicy heat.