Entree: Palau – Kelaguen (Chopped marinated meat or fish mixed with citrus, grated coconut, onions, and chili)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 2 boneless skinless chicken breasts, cooked and shredded, approx. 12 oz (340 g) total
- 1/2 cup (120 ml) fresh lime juice (or lemon juice)
- 1/2 cup (40 g) freshly grated coconut (or unsweetened shredded)
- 1 small yellow onion, finely chopped
- 3 green onions, thinly sliced
- 1 small hot chili (such as bird’s eye or serrano), seeded and minced, or 1 tsp (5 ml) minced chili paste
- 2 tbsp (30 ml) olive oil or coconut oil
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped cilantro or parsley (optional)
- Lettuce leaves, tortillas, or steamed rice for serving

Instructions

1. Place the cooked shredded chicken in a mixing bowl. Pour the fresh lime juice over the chicken and stir to coat; let sit 5–10 minutes so the citrus slightly marinates the meat.
2. Add the grated coconut, finely chopped onion, sliced green onions, minced chili, olive oil, salt, and black pepper. Mix thoroughly until well combined.
3. Taste and adjust seasoning with more lime juice or salt as desired; fold in chopped cilantro if using.
4. Chill 15–30 minutes to allow flavors to meld, or serve immediately at room temperature.
5. Serve kelaguen atop lettuce leaves, with warm tortillas, or alongside steamed rice.