Past Recipes
Adobo Chicken Salad

Adobo Chicken Salad with Shredded Coconut and Toasted Flatbread

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After sampling Filipino chicken adobo (from the Spanish adobar, meaning “to marinate”), Chef Elana was determined to recreate it as a Plated recipe. She subsequently tried four different variations to nail an extremely flavorful, perfectly balanced marinade, made with salty soy, sweet agave, and tangy vinegar. Unsweetened coconut adds a unique nuttiness and chewy texture to this chicken salad, which gets hit with lime, scallion, and Thai chile atop charred naan.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 660
  • Protein 51g
  • Total Carb 71g
  • Total Fat 18g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lime
    • 1
    • lime
  • Vidalia onion
    • 1
    • Vidalia onion
  • scallions
    • 2
    • scallions
  • Thai chile
    • 1
    • Thai chile
  • soy sauce
    • 1/4 cup
    • soy sauce
  • agave
    • 1 teaspoon
    • agave
  • white vinegar
    • 2 tablespoons
    • white vinegar
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • naan breads
    • 2
    • naan breads
  • shredded coconut
    • 1/4 cup
    • shredded coconut
  • baby arugula
    • 3 ounces
    • baby arugula

What You’ll Need

  • canola oil
  • olive oil
  • kosher salt
  • black pepper
  • large resealable plastic bag (optional)
  • 10" medium nonstick pan
  • aluminum foil

Allergens

Tree Nuts, Milk, Egg, Soy, Wheat

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Halve lime. Peel onion, halve, and thinly slice 1 half; dice enough of remainder to yield 2 tablespoons. Rinse remaining produce. Trim and discard scallion roots and thinly slice. Halve Thai chile lengthwise. Using a knife tip, discard seeds and stem, then thinly slice. As with all spicy chiles, avoid touching the inside, and wash your knife, cutting board, and hands immediately afterward.

  2. Marinate Chicken

    Marinate Chicken

    In a large shallow bowl or resealable plastic bag, stir together soy sauce, agave, and vinegar to make adobo marinade. Pat chicken dry with paper towel and add to adobo, along with sliced onions. Turn everything to coat, then set aside to marinate at room temperature, at least 10 minutes.

  3. Toast Naan

    Toast Naan

    While chicken marinates, heat a medium nonstick pan over medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add naan in a single layer and toast until golden and warmed through, about 2 minutes per side. Stack naan and wrap in foil to keep warm until ready to serve.

  4. Cook Adobo Chicken

    Cook Adobo Chicken

    Return pan from naan to medium heat with ½ tablespoon canola oil. When oil is shimmering, remove chicken and onions from marinade, allowing excess to drip off and reserving marinade on the side, then add to pan. Cook until chicken is browned on bottom, 8-9 minutes. Flip chicken and pour over reserved adobo marinade. Continue cooking until onions are soft and chicken is cooked through and no longer pink, 8-9 minutes more.

  5. Make Chicken Salad

    Make Chicken Salad

    While chicken cooks, in a separate large bowl, combine juice of 1 lime, diced onion, sliced chile, half of coconut, and half of scallions, then set aside. Once cooked, transfer chicken and onions to cutting board, leaving adobo behind in pan, and roughly chop. Add to bowl with salad and stir to combine. Pour over adobo from pan, then taste and add more salt and pepper as desired.

  6. Plate Adobo Chicken Salad

    Plate Adobo Chicken Salad

    Divide toasted naan between serving plates and pile arugula on top. Drizzle 1 teaspoon olive oil over each. Top with adobo chicken salad. Garnish with remaining coconut and remaining scallions, and dig in!

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