Kelaguen is a Chamorro dish from Guam similar to ceviche, except when using chicken as the protein, it is always grilled beforehand. This light and healthy chicken salad is perfect for summer meals or gatherings. Commonly eaten with rice or tortillas, I like this Americanized version of chicken kelaguen (sans fresh coconut) with coconut tortilla chips, Siete tortillas, or as-is. Avocado is also perfect with this.
Thank you to the Yanger family for allowing me to share the recipe. Hope you enjoy it as much as I do.
I am fully on board with the four-part docuseries, Cooked, from Michael Pollan on Netflix.
In my own experience, taking control of the food I make is empowering–not only for my health but overall wellbeing. As Pollan eloquently shows, cooking has a hand in so many parts of life. I feel it in everything from my mood, to my creativity, generosity and even financial health.
Awhile back I went to hear a talk given by Mark Bittman. The state of our country’s food system/politics/policy is deeply disturbing/infuriating/depressing. His advice? Create your own personal food policy. What is food to you? And do your best to eat whatever that is with the resources you have.
I’m not usually one to crave a salad, but I’ve eaten this one every day since Christmas. The recipe comes courtesy of Gwyneth Paltrow (thou who never leads me astray) and it’s delicious. I just swapped the dried cranberries and walnuts for pomegranate seeds and maple candied pecans, axed the goat cheese and added some protein.Game changed.