Salad: United States – Northern Mariana Islands (Pacific Island United States Territories) – Chicken Kelaguen Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 1 1/4 lb (567 g) cooked shredded grilled chicken (from about 1 3/4 lb/800 g raw chicken)
- 1 cup (80 g) fresh grated coconut (or unsweetened shredded fresh coconut)
- 1/3 cup (80 ml) fresh lemon juice (about 3–4 lemons)
- 3 tbsp (45 ml) fresh lime juice (optional, for extra brightness)
- 1/2 cup (75 g) thinly sliced red onion (about 1 small red onion)
- 3 green onions (scallions), thinly sliced, white and green parts separated
- 1–2 hot peppers, minced (such as bird's eye, local hot pepper, or 1 jalapeno) — adjust to taste
- 1/4 tsp (1 g) salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tsp (5 ml) soy sauce or fish sauce (optional, for depth)
- 2 tbsp (30 ml) finely chopped fresh cilantro or parsley (optional)
- 4 cups (120 g) crisp lettuce leaves or cabbage, for serving (optional)
- Lime or lemon wedges, for serving

Instructions

Short Description:
A bright, tangy shredded grilled-chicken salad tossed with fresh grated coconut, lemon juice, green onions, and hot pepper; served chilled or at room temperature as a refreshing island salad.

Regional Notes:
This Northern Mariana Islands variation uses barbecued or grilled chicken that is shredded and mixed with local lemon and fresh coconut, giving it a smoky-citrus-coconut character unique to the Marianas. Unlike some mainland versions that use raw seafood or heavy dressings, this kelaguen centers on grilled chicken, grated fresh coconut, and a simple citrus "dressing."

1. Prepare and grill the chicken: Pat raw chicken (about 1 3/4 lb/800 g) dry and season lightly with salt and pepper. Brush with a little oil and grill over medium-high heat (or barbecue) until cooked through and slightly charred, about 6–8 minutes per side for bone-in pieces or 5–7 minutes per side for boneless pieces. Let rest 5 minutes.
2. Shred the chicken: Remove skin and bones if present. Use two forks or your hands to shred the grilled chicken into bite-sized pieces until you have about 1 1/4 lb (567 g) cooked shredded meat.
3. Combine the citrus base: In a large bowl, whisk together the fresh lemon juice, optional lime juice, and soy sauce or fish sauce (if using). Taste and add the 1/4 tsp (1 g) salt and 1/4 tsp (0.5 g) pepper; adjust to balance bright and salty.
4. Mix the kelaguen: Add the shredded chicken to the citrus mixture and toss to coat. Fold in the grated coconut, thinly sliced red onion, the white parts of the sliced green onions, and the minced hot peppers. Stir until evenly combined.
5. Adjust flavor and rest: Taste and adjust seasoning with more lemon juice, salt, or minced pepper as desired. If using, stir in the chopped cilantro or parsley and the green parts of the scallions for fresh herb aroma. Let the salad rest in the refrigerator for at least 15–30 minutes to allow flavors to meld; kelaguen can also be served at room temperature.
6. Serve: Arrange lettuce leaves or shredded cabbage on a platter if desired and mound the Chicken Kelaguen Salad on top, or serve the kelaguen family-style with lime/lemon wedges on the side. Serve as a salad course alongside rice, tortillas, or flatbread if desired.