Chicken Salad Recipe Panlasang Pinoy: Mayonnaise-Free Filipino Twist

I’ve reimagined the classic chicken salad with a distinctly Filipino flair, omitting mayonnaise entirely without sacrificing richness. This version relies on coconut milk and calamansi for a creamy, tangy base that feels both familiar and fresh.

The dish comes together quickly, using poached chicken breast for tender texture and crisp vegetables for contrast. Traditional ingredients like salted egg and green mango add layers of savory and tart flavors that define Panlasang Pinoy cooking.

What results is a lighter yet deeply satisfying salad that holds its own as a main or side. The coconut-calamansi dressing coats every ingredient evenly, creating a harmonious balance of tastes and textures.

Perfect for warm-weather meals or potluck gatherings, this salad keeps well and tastes even better after a few hours in the refrigerator.

Ingredients for Chicken Salad Recipe Panlasang Pinoy

Poached chicken meets vibrant Filipino ingredients for a refreshing, creamy salad without mayo.

The coconut milk is non-negotiable here. Full-fat canned from Thai Kitchen or Chaokoh delivers the right richness—light versions water down the dressing. Salted duck eggs are at Asian grocery stores (look for the bright orange yolks) or online. For calamansi, Filipino markets are your best bet, but lime juice plus a pinch of orange zest gets you 90% there.

No salted eggs? Hard-boiled chicken eggs with a pinch of salt in the yolk. Green mango not available? Underripe regular mango works, or try green papaya for similar crunch. Fresh cilantro can be swapped for Thai basil (more authentic) or parsley. The fish sauce is key for depth—Red Boat or Three Crabs are premium brands worth seeking out.

This salad actually improves overnight as flavors meld. Keeps beautifully for 3-4 days in the fridge. The coconut milk may separate slightly—just stir before serving. Best served chilled, but can sit at room temperature for 2 hours for potlucks without issue.

Step-by-Step Instructions for Chicken Salad Recipe Panlasang Pinoy

Master this technique-driven approach to create a vibrant, authentic Filipino chicken salad without mayonnaise.

Step 1: Poach the Chicken Breast to Perfection

In a medium pot, combine the 1.5 lb boneless skinless chicken breast with enough water to cover by 1 inch. Add the 0.5 tsp salt and bring to a gentle simmer over medium heat. The water should shimmer but not boil vigorously—this prevents the chicken from becoming tough.

Poach for 12-15 minutes until the internal temperature reaches 165°F and the meat is no longer pink in the center. Remove from heat and let the chicken steep in the hot liquid for an additional 5 minutes to ensure full doneness. Transfer to a cutting board and shred finely with two forks once cool enough to handle.

Step 2: Prepare the Vegetable and Fruit Components

Julienne the 1 whole green mango into thin, even strips for consistent texture. Thinly slice the 0.5 whole red onion and soak in cold water for 5 minutes to mellow its sharpness. Finely dice the 2 whole celery stalks and julienne the 1 whole carrots to match the mango’s shape.

Peel and chop the 2 whole salted duck eggs into small pieces. The salty richness of the yolks will balance the dish’s acidity. Chop the 0.25 cup fresh cilantro just before assembling to preserve its bright, fresh flavor.

Step 3: Create the Dressing Base

In a small bowl, whisk together the 0.5 cup coconut milk, 3 tbsp calamansi juice, 1 tbsp fish sauce, and 1 tbsp lime juice until fully emulsified. The coconut milk provides creaminess without mayonnaise, while the calamansi and lime deliver the signature Filipino tang.

Season with the 0.25 tsp ground black pepper and 0.5 tsp red chili flakes for subtle heat. Taste and adjust the balance—you want a bright, citrus-forward dressing that complements rather than overpowers the other ingredients.

Step 4: Assemble and Marinate the Salad

In a large bowl, combine the shredded chicken, prepared vegetables, mango, duck eggs, and cilantro. Pour the dressing over and fold gently with a silicone spatula to distribute evenly without breaking up the ingredients.

Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld. The acid in the dressing will slightly soften the vegetables while the chicken absorbs the citrus and coconut notes. Serve chilled for the best texture and flavor development.

Serving Suggestions for This Recipe

As Main Course

Serve this salad as a light yet satisfying main dish over a bed of butter lettuce leaves or steamed jasmine rice. The rice soaks up the coconut-calamansi dressing beautifully, creating a perfect balance of textures and flavors.

In Lettuce Wraps

For a low-carb option, spoon the salad into butter lettuce or romaine leaves for easy, handheld wraps. The crispness of the lettuce contrasts wonderfully with the creamy, tangy filling. I love serving these at summer gatherings. 🥗

With Filipino Staples

Pair with garlic fried rice and lumpia for a full Filipino-inspired meal. The savory rice and crispy lumpia complement the fresh, bright flavors of the salad, creating a well-rounded dining experience.

As Party Platter

Arrange the salad on a large platter lined with green leaf lettuce for a vibrant presentation. Garnish with extra cilantro leaves and calamansi wedges to highlight its Filipino roots.

In Sandwiches

Use as a filling for baguette rolls or ciabatta bread for a portable meal. The salad’s bold flavors stand up well to the hearty bread, making it ideal for picnics or lunch on the go.

With Crackers

Serve with water crackers or pita chips for a quick appetizer. The neutral base of the crackers allows the vibrant flavors of the salad to shine, making it a crowd-pleasing starter. 💛

Frequently Asked Questions