Adobo Chicken Salad

Adobo Chicken Saladwith Shredded Coconut and Toasted Flatbread

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
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Total Carb71g
Total Fat18g
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
  • Vidalia onion
    Vidalia onion
  • scallion
  • Thai chile
    Thai chile
  • soy sauce
    soy sauce
  • agave
  • white vinegar
    white vinegar
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • naan breads
    naan breads
  • shredded coconut
    shredded coconut
  • baby arugula
    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


Tree Nuts, Milk, Egg, Soy, Wheat