Guam-style Chicken Salad
Salads • Icelandic
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 5 fl oz
- Spanish onions 2 heads
- Scallions 1 bunch
- Unsweetened shredded coconut 10 oz
- Meyer Lemon Juice 0 fl oz
- Rice Vinegar for Sushi 0 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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