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Guam Chicken Salad (Kelaguen) w/ Homemade Tortilla Chips

Contributed By: Benny, MD | See all of Benny's recipes
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Active Time:  1 Hour 30 Minutes
Total Time:  1 Hour 30 Minutes
  5 Servings
5# Chicken Thighs & Breast
1 Bunch Green Onions
1 Cup Lemon Juice
Salt to taste
Hot Peppers to Taste
Handfull of chopped basil or cilantro
1 Package Corn Tortillas
Oil For Frying
Rinse chicken pieces and season with salt and pepper. Grill or broil chicken until just cook with no pink meat showing and let cool. While waiting for chicken, chop onions, juice lemons, dice hot peppers and chop basil or cilantro. Debone chicken when cool enough to handle, cut into chunks and put in food processor. Pulse until it has a rough cut texture not too fine. May have do it in batches. Add the peppers and basil/cilantro into processor with meat to incorporate evenly when pulsing. Use a non reactive bowl to mix ingredients. Add lemon juice, season with salt to taste, add more hot peppers if desired, cover and place in refrigerator to chill.

Meanwhile heat oil, cut tortillas into wedges and when oil is hot enough fry until light brown. Remove to paper towels to drain and lightly sprinkle with salt. Do not overcrowd wedges in oil.

Place a few tortilla wedges in a small bowl and top with a couple tablespoons of chicken mixture.

Date Added: 09/29/2009
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