Potluck at the Pedernales

Mannok Kelaguen (Chicken, Coconut, Chile, and Onion Salad)

This dish involves several stages, but the total preparation time is brief, and it can all be done ahead. First, the chicken is marinated in a finidini, or a mix of soy, chiles, onion, and lemon. The chicken is then grilled and shredded, and mixed with the other ingredients. Think of this South Pacific delight from Guam as a solid-salad version of the spicy Thai chicken and coconut soup tom yum gai.

1/2 cup soy

1/2 cup fresh lemon juice

1 onion, chopped

4 cloves garlic, chopped

1/2 cup fresh, hot red chiles, chopped

1/2 lbs boneless chicken breasts or thighs, or a mix

1/2 cup coconut milk

1/2 cup fresh lemon juice

1/2 tsp salt

1/2 tsp sugar

6 scallions, chopped

1/2 cup grated or shredded coconut meat

4 to 8 hot Thai chiles, briefly broiled, minced very fine

Salt and pepper to taste

Salad greens for lining plate

Pita or flour tortillas for service

Combine the soy, lemon juice, onion, garlic, and chiles in a blender or food processor and purée. Place in a resealable plastic bag with the chicken meat and marinate overnight, refrigerated. Charcoal-broil slowly over an indirect fire, basting often with any remaining marinade, until cooked. Cool and thinly slice the chicken meat, collecting any juices, and reserve. Make a dressing of the coconut milk and lemon juice and toss well with the reserved chicken meat and any juices, scallions, coconut meat, and Thai chiles. Adjust seasonings. Line the plates with salad greens and evenly divide the salad mixture over the greens. Serve with warmed pita or flour tortillas.

Wes Marshall's Recommended Wine: 1999 Chateau D'Orschwir Gewürztraminer, $14.99

Gewürztraminer is a classic combination with oriental food and one of the few wines that goes with coconut. The floral bouquet and fruitiness cool off your tongue after the assertive picante flavors of the salad.