I have a confession to make: I defrosted bacon instead of chicken, hence my variation on the typical Guam chopped chicken salad. I must say it tastes just as delicious as the original version!
For the chopped salad:
4 bacon rashers
100 gr onion, chopped
2 wild garlic leaves
1 tablespoon pickled wild garlic seeds
50 gr fresh coconut, grated
Juice of 1 lemon (or more to taste)
2 green birdseye chillies
2 tablespoon apple cider vinegar
1 teaspoon black pepper
2 tablespoons soy sauce
2 spring onions, chopped
Marinate the bacon overnight in the fridge in a mixture of water, vinegar, soy sauce, pepper, wild garlic leaves, pickled wild garlic and half the chopped onion.
The following day (or in the evening if you started the marinade in the morning) drain the bacon and grill it. Chop it and leave to cool; mix the meat in a serving bowl with the chopped onion, spring onion, coconut, lemon juice and chillies.
Leave to infuse for at least an hour (I couldn’t wait that long!) either in the fridge or in a cool place. Serve with titiyas coconut bread or other flatbread of your choice.
For the titiyas or coconut milk bread:
100 gr plain flour (plus more for dusting)
25 gr butter
90 ml coconut milk
1 teaspoon sugar
1 pinch salt
Mix all the ingredients together apart from the coconut milk which needs to be added slowly. When the dough has the right consistency and is not sticky, work it with your hands on a floured board, making two ball shapes. Roll each into a thick circle. Heat a non-stick pan and dry cook the bread for 5 minutes on each side, checking it does not burn.
Serve with the chopped salad.