Guam-style Chicken Salad

Description

Well-cooked chicken doesn't need any fancy tricks, but Guam-style chicken salad is an exception where an addition is welcome. The chili gives it a kick, while the coconut flakes smooth it out—it's unusual, but delicious.

Ingredients

• Chicken fillet - 1⅕ kg
• Soy Sauce - 3 fl oz
• Spanish onions - 2 heads
• Scallions - 1 bunch
• Unsweetened shredded coconut - 8.8 oz
• Meyer Lemon Juice - 1 fl oz
• Rice Vinegar for Sushi - 1 fl oz
• Mild Chili Spice - 3 pieces

Step by Step guide

Step 1

Combine soy sauce, vinegar, pepper, thinly sliced onion, and two cups of water in a bowl. Add the chicken and cover with plastic wrap. Place in the refrigerator for eight hours or overnight.

Step 2

Preheat the grill and cook the chicken on both sides until fully cooked. Allow to cool, then cut into 1-centimeter cubes and transfer to a bowl.

Step 3

Add finely chopped onion and green onion, coconut flakes, lemon juice, and minced chili. Mix well. Leave at room temperature for one hour. Serve with toasted pita.

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