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Kelaguen Mannok(Chamorro-style Chicken Salad)

INGREDIENTS
2 cups soy sauce
1½ cups cane vinegar
1 tsp. freshly ground black pepper
1 small yellow onion, thinly sliced, plus 1 cup finely chopped
2½ lbs. boneless, skinless chicken thighs
4 cups thinly sliced scallions
1½ cups unsweetened, grated coconut
¼ cup fresh lemon juice
8 red chiles, stemmed and thinly sliced
Toasted pita, for serving

INSTRUCTIONS
1. Combine soy sauce, vinegar, pepper, sliced onion, and 1 cup water in a large bowl; add chicken and cover bowl with plastic wrap. Refrigerate for at least 8 hours or overnight to marinate.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast iron grill pan over medium-high heat.) Cook chicken, turning once, until just cooked through, about 8 minutes. Transfer to a cutting board and let cool; cut into ½" cubes and place in a large bowl. Add chopped onion, scallions, coconut, juice, and chiles, and toss to combine; let sit at room temperature for 1 hour to meld flavors. Serve with pita, if you like.

ORIENTAL CHICKEN TENDERS
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

CURRIED PEANUT CHICKEN
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

CURRIED CHICKEN BALLS

2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted

In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds.
Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.

CHINESE CHICKEN SALAD DRESSING

2 tsp. sesame oil
2 tbsp. sesame seeds, roasted
2 tbsp. sugar
2 tbsp. mayonnaise
2 tbsp. lemon juice
2 tbsp. any oil like corn or vegetable
2 tbsp. soy sauce

Combine all ingredients and mix well. Drizzle over salad just before serving. This is also a good marinade to pour over skinned chicken the night before grilling it.
For the salad, prepare a green salad, with shredded cooked chicken. Sprinkle top with dry chow mein noodles.

CHICKEN DIVAN

3 or 4 deboned chicken breasts
2 cans cream of chicken soup
1 tsp. lemon juice
1 c. sharp American cheese, shredded
2 (10 oz.) pkgs. frozen broccoli
1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter
1 c. mayonnaise
1 yellow onion, diced
2/3 cup sour cream

Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise, sour cream, onion, and lemon juice; mix well and pour over chicken.
Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.