Guam Chopped Chicken and Coconut Salad Inspired by Guy Fieri’s Triple D

As soon as I saw this recipe on the Food Network I knew I had to try it straight away!

 

I made only one small change to the original recipe: I substituted the green onions with fresh herbs because… I had to go to a meeting after lunch!
Talking of substitutions, if there’s any vegetarians in the house replace the chicken with Quorn.

 

INGREDIENTS:

 

1 boneless chicken leg

1 onion (original recipe says yellow, I used red)

2 tablespoons soy sauce

2 tablespoons cider vinegar (original recipe says sugar cane vinegar)

1 teaspoon ground black pepper

60 grams fresh grated coconut

2 Thai chillies (I used one red and one green)

Juice of 1.5 lemons

1 glass water for the marinade

1 bunch mixed fresh herbs (oregano, thyme, mint and lemon balm; original recipe says green onions)

1 chapatti (or pitta bread)




METHOD:

 

Marinade the boneless chicken leg the night before with the onion (sliced), soy sauce, vinegar, pepper and water. Put in an air-tight container and store in the fridge.

 

Remove the chicken from the marinade and drain well (you can use the marinade as a base for gravy or other sauce). Cook under the grill for 25-30 minutes or until cooked through, turning over to ensure both sides are cooked (original recipe says to cook over a barbecue for approximately 30 minutes) or in the oven.

 

The original recipe states that this salad is served cold: you need to cool down the chicken, cut it into small cubes and combine it to fresh grated coconut, chillies, chopped fresh herbs and lemon juice.

 

I could not wait that long and had mine still warm!

 

Serve with a warmed chapatti (or pitta bread).

 

The fresh herbs soothe the fire from the chillies and the whole combination of flavours is very harmonious.

 

For a paleo version, replace the flatbread with avocado.

If you are following a 5:2 diet, this recipe without the flatbread is 400 calories per person.

 

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Guam Chopped Chicken and Coconut Salad Inspired by Guy Fieri’s Triple D
Recipe Type: Salad, Main
Cuisine: Guam
Author: Paola Bassanese
Prep time:
Cook time:
Total time:
Serves: 1
Absolutely delicious chicken salad.
Ingredients
  • 1 boneless chicken leg
  • 1 onion (original recipe says yellow, I used red)
  • 2 tablespoons soy sauce
  • 2 tablespoons cider vinegar (original recipe says sugar cane vinegar)
  • 1 teaspoon ground black pepper
  • 60 grams fresh grated coconut
  • 2 Thai chillies (I used one red and one green)
  • Juice of 1.5 lemons
  • 1 glass water for the marinade
  • 1 bunch mixed fresh herbs (oregano, thyme, mint and lemon balm; original recipe says green onions)
  • 1 chapatti (or pitta bread)
Instructions
  1. Marinade the boneless chicken leg the night before with the onion (sliced), soy sauce, vinegar, pepper and water. Put in an air-tight container and store in the fridge.
  2. Remove the chicken from the marinade and drain well (you can use the marinade as a base for gravy or other sauce). Cook under the grill for 25-30 minutes or until cook through, turning over to ensure both sides are cooked (original recipe says to cook over a barbecue for approximately 30 minutes) or in the oven.
  3. The original recipe states that this salad is served cold: you need to cool down the chicken, cut it into small cubes and combine it to fresh grated coconut, chillies, chopped fresh herbs and lemon juice.
  4. Serve with a warmed chapatti (or pitta bread).

Recommended Reading: The Foraging Home Cook