Spicy Warm Chicken Coconut Salad

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While the Chicken Kelaguen -- a dish from Guam -- is traditionally made with a fresh coconut, I substituted shaved or shredded coconut and some pure coconut water with the same results.


Finadene Sauce

  • 1 cup soy sauce
  • 1 cup lemon juice
  • 1 large onion, finely chopped
  • 5 hot peppers, finely chopped (wear gloves to avoid burning on hands)


  • 1 whole broiler-fryer chicken, cut up
  • 1 fresh coconut
  • lemon juice
  • 4 green onions, finely chopped
  • 3 hot peppers, finely chopped
  • 4 -6 pita bread


Mix soy sauce with lemon juice. Add finely chopped onion and peppers. Let sit a few days in the refrigerator to let the flavors blend.

Marinate the chicken in the Finadene sauce overnight. Grill/broil the chicken, basting with the sauce. After it is done, cool the chicken, debone and shred it.

Open the coconut and discard the liquid inside. Grate the coconut meat. After the coconut is grated, pick it up in your hands and squeeze it over a bowl to collect the milk. Mix the milk with an equal amount of lemon juice and chill.

Mix the green onions, peppers, and coconut meat to the chicken. Slowly mix the coconut milk and lemon juice into the chicken, stirring well.

Serve warm on or in Naan or pita bread.

Serve with chilled sweet cucumber salad to offset the bite

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at www.mysuncoast.com