Skip to main content

Coconut Chicken Salad

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!
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

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

You might also like...

Recipes A to Z (without photos)

Spring Green Salad
Bowls of spinach salad topped with strawberries and orange slices.

Spring Green Salad

A colorful and tasty salad with crisp spinach, tangy citrus, sweet strawberries and crunchy walnuts.
Prepare:
15 minutes
Makes:
10 cups
Pasta Salad
Macaroni noodles with ham, vegetables and dressing.

Pasta Salad

Hearty pasta, fresh veggies, salty ham and creamy cheese come together for a great summer side dish.
Prepare:
10 minutes
Makes:
6 cups
Raspberry Oatmeal Bars
Plate of square red oatmeal and raspberry bars.

Raspberry Oatmeal Bars

Sweet-tart raspberries, whole grain oats and a buttery crust make the perfect breakfast or on-the-go snack.
Prepare:
20 minutes
Cook:
45 minutes
Makes:
12 Bars (2 inches x 2.5 inches)
Stovetop Farro
Bowls of cooked farro.

Stovetop Farro

A slightly nutty-tasting grain with a tender chewy texture packed with nutrients.
Prepare:
5 minutes
Cook:
35 to 45 minutes
Makes:
2 ½ cups
Strawberry Salsa
Bowl of bright green and red Strawberry Salsa served with tortilla chips.

Strawberry Salsa

A colorful salsa with sweet strawberries, tangy citrus and a little bit of spice!
Prepare:
20 minutes
Makes:
2 cups
Plant Part Salad
Wooden bowl filled with a variety of raw vegetables.

Plant Part Salad

Prepare:
15 to 20 minutes
Makes:
12 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.