The Micronesia Region of the world includes Guam, the Marshall Islands, and this delicious chicken salad recipe. Spicy, tangy, oniony, and really simple to chip together. The lemon plays very well with the heat of the chilis, and then there is the coconut. The grated coconut ads a creamy, nuttyness to the dish that is wonderful.

If you have ever worked with fresh coconut before you know it is totally different than the sweetened bagged coconut, which does not work here. And you know they can be difficult to get open, that is unless you know the secret, which I found on youtube.

3 c. cooked chicken thigh meat
1 coconut
8 Thai bird chilis, sliced
1 small red onion, minced
8 green onions, sliced
1/2 - 1 c. lemon juice
1/2 tsp. salt or to taste

Shred the chicken and chop pretty fine. 

Crack the coconut open and coarsely grate half of the meat. 

Stir together the chopped chicken, grated coconut, chilis, red and green onions, and salt. Add half a cup of lemon juice and stir to combine. Add more lemon juice as needed. Serve immediately.


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