Marshallese-style Chicken Salad

Ingredients

In the original Croatian dish, Salata od kokošjeg mesa na slavonski način, the chicken is typically cooked and served warm. However, in this Marshallese adaptation, the chicken is marinated and served cold, making it a refreshing and tropical salad. Additionally, the original dish may include ingredients such as onions and potatoes, which have been replaced with more tropical vegetables like cucumber and bell peppers in the Marshallese version. We alse have the original recipe for Salata od kokošjeg mesa na slavonski način, so you can check it out.

• 2 cups (300g) cooked chicken breast, shredded 2 cups (300g) cooked chicken breast, shredded
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Juice of 2 limes Juice of 2 limes
• 1 teaspoon island spice blend (e.g., paprika, garlic powder, onion powder, cayenne pepper) 1 teaspoon island spice blend (e.g., paprika, garlic powder, onion powder, cayenne pepper)
• 1 cucumber, diced 1 cucumber, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/4 cup (60ml) coconut cream 1/4 cup (60ml) coconut cream
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugar: 4g)
• Protein: 20g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the shredded chicken, coconut milk, lime juice, and island spice blend. Mix well to ensure the chicken is evenly coated. Marinate in the refrigerator for at least 30 minutes.
2. 2.
   In a separate bowl, combine the diced cucumber, red bell pepper, yellow bell pepper, and cherry tomatoes.
3. 3.
   In a small bowl, whisk together the coconut cream, lime juice, chili flakes (if using), salt, and pepper to make the dressing.
4. 4.
   Remove the marinated chicken from the refrigerator and drain off any excess marinade.
5. 5.
   Add the marinated chicken to the bowl of vegetables and pour the dressing over the salad. Toss gently to combine.
6. 6.
   Garnish with fresh cilantro and serve chilled.

Treat your ingredients with care...

• Coconut cream — Make sure to use full-fat coconut cream for a creamy and rich dressing.
• Island spice blend — If you don't have a pre-made blend, you can create your own by combining equal parts paprika, garlic powder, onion powder, and a pinch of cayenne pepper.

Tips & Tricks

• For an extra burst of flavor, add some diced pineapple or mango to the salad.
• If you prefer a spicier salad, increase the amount of chili flakes in the dressing.
• Feel free to customize the vegetables based on your preference and availability.
• Make sure to drain off any excess marinade from the chicken before adding it to the salad to prevent it from becoming too watery.
• This salad can be made ahead of time and stored in the refrigerator for up to 24 hours.

Serving advice

Serve the Marshallese-style Chicken Salad chilled as a light lunch or as a side dish for grilled fish or seafood. It pairs well with a side of steamed rice or coconut rice.

Presentation advice

To enhance the presentation, serve the salad in a large bowl or on individual plates, garnished with fresh cilantro leaves. The vibrant colors of the vegetables will make the dish visually appealing.