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Coconut Chicken Salad

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!
Plate of shredded chicken with vegetables and coconut flakes served next to rice.
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 black pepper
¼ cup lemon juice (juice from about 1 lemon)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables and fruit under running water before preparing.
  3. In a large bowl, mix together chicken and vegetables. Add coconut, red pepper flakes, salt and black pepper and mix well.
  4. Add lemon juice and mix again.
  5. Serve right after preparing.
  6. 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.

Comments

Submitted by walscaro on Wed, 06/02/2021 - 18:02

We love this recipe! It is very easy to make and tasty. I like the crunchy vegetables and spicy heat. 

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