Español Grow This

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. 

You might also like...

Recipes A to Z (without photos)

Corn and Tomato Salad
Corn and tomato mix with dressing in a small bowl.

Corn and Tomato Salad

Light and refreshing salad idea with Italian dressing and fresh herbs. A great option for side dishes, potlucks or summer BBQs.
Prepare:
5 minutes
Makes:
3 cups
Slow Cooker Pulled Pork
Plate of tender shredded pork.

Slow Cooker Pulled Pork

This easy Pulled Pork recipe is made with pork shoulder and spices from your pantry. Slow cooking is a simple way to create tender and juicy pork for many different meals.
Prepare:
15 minutes
Cook:
7 to 9 hours
Makes:
5 cups
Squash Blossom Quesadilla
Plate of corn tortillas folded over cheese and squash blossom filling with salsa.

Squash Blossom Quesadilla

Tortillas filled with tender sautéed squash blossoms and creamy cheese. Make them your own by adding salsa, peppers, cilantro or epazote.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
6 quesadillas
Breakfast Banana Split
A bowl with halved banana is topped with yogurt, pineapple chunks and a sprinkle of granola.

Breakfast Banana Split

Try this kid-approved recipe for a healthy and fun breakfast. Whole-grain cereal is topped with yogurt, pineapple and a drizzle of honey.
Prepare:
5 minutes
Makes:
2 Banana Splits
Pear Quesadillas
Plate of golden tortilla folded over a cheese, pear and vegetable filling.

Pear Quesadillas

A unique and delicious sweet and savory quesadilla recipe.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
8 wedges
Chimichurri
bowl of chimichurri

Chimichurri

This fresh green sauce is perfect on grilled or roasted proteins and vegetables. Also use on grain bowls or as a marinade. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
1 cup