I learned about this recipe years ago on TV. Since then, I have made this recipe many times and refined it, making it paleo in the process. This traditional Guamanian street food is typically made with cane vinegar and Thai bird chilies, which can both be very hard to find.

This recipe is bright and refreshing, perfect for the summer. I hope you try this and enjoy!

Paleo Kelaguen Mannok (Guamanian Chicken Salad)

Ingredients:
2.5 - 3 lbs Boneless, skinless chicken thighs
2 cups coconut aminos or liquid aminos
1 cup apple cider vinegar
1 cup water
1 small yellow onion, thinly sliced
1 cup yellow onion, small dice
2 cups scallions, thinly sliced
1 cup shredded coconut
1 tsp fresh ground black pepper
1/4 cup fresh lemon juice
Crushed red pepper to taste (I used about 1 tsp)

1. Combine coconut aminos, cider vinegar, water, sliced onion and black pepper in a large bowl. Add chicken and allow to marinate for at least 8 hours, ideally overnight.

2. Once chicken has marinated, place on a grill pre-heated at medium-high. Cook for 8-10 minutes, flipping half way through, until chicken is completely cooked.

3. Let chicken cool and then cut to medium dice (about 1/2 in cubes)

4. In a large bowl mix diced chicken with onion, scallions, coconut, lemon juice and red pepper. Put the mixture in the refrigerator for an hour to let the flavors develop.

5. Serve cold and enjoy!

Production Music courtesy of www.epidemicsound.com

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