Prep Time: 20 to 30 min
Ingredients
- 2 cups shredded or chopped rotisserie cooked chicken (about 1/2 chicken)
- 1/4 cup finely-chopped onion
- 2 green onions, white and green chopped small
- 1/2 cup finely-chopped carrot
- 1 cup thinly sliced cabbage
- 1/2 cup shredded fresh or frozen unsweetened coconut flakes (or 1/4 cup dried)
- 1 to 3 teaspoons red pepper flakes or 1 hot pepper, finely chopped (Thai bird, serrano or jalapeño)
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup lemon juice (juice from about 1 lemon)
Directions
- Wash hands with soap and water.
- In a large bowl, mix together chicken and vegetables. Add red pepper flakes, salt and 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 b e marinated and grilled for shredding.
- 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.
Photo and Recipe Source: https://www.foodhero.org/recipes/coconut-chicken-salad