Skip to main content

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

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)

Sesame Noodles with Broccoli and Chicken
Bowl of noodles, broccoli and chicken with a light sauce and sesame seeds.

Sesame Noodles with Broccoli and Chicken

Whole-wheat noodles with broccoli and a savory sesame sauce. The perfect meal any night of the week.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 cups
Roasted Cauliflower
Bowl of slightly browned baked cauliflower.

Roasted Cauliflower

Garlic and onion flavor this roasted cauliflower topped with tangy cheese.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
4 cups
Stovetop Steel Cut Oats
Bowl of soft textured oats served with raspberries.

Stovetop Steel Cut Oats

Steel-cut oats have a chewier, nuttier flavor than rolled oats.
Prepare:
5 minutes
Cook:
20 to 25 minutes
Makes:
3 cups
Broccoli Raisin Salad
A bowl is filled with crunchy salad featuring broccoli, raisins and sunflower seeds.

Broccoli Raisin Salad

A quick and delicious salad that will be a hit at home or at a party.
Prepare:
20 minutes
Makes:
6 Cups
Banana Berry Smoothie
Creamy pink banana-raspberry smoothie is shown in a serving glass.

Banana Berry Smoothie

An on-the-go breakfast or snack made with creamy banana, sweet berries and refreshing orange juice!
Prepare:
5 minutes
Makes:
4 cups
My Personal Pizza
Platter of English muffins with red sauce, vegetables and melted cheese.

My Personal Pizza

Kids of all ages will have fun topping their own pizzas.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 pizza
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.