You can use any type of leftover chicken (roast, steamed or fried) for this delightfully tangy chicken salad.

INGREDIENTS :
1 whole chicken, weighing about 1.2 kg (2 ½ lb)
1 cup chicken spice paste
½ cup tomato sambal
3 tbsp freshly squeezed limejuice

PREPARATIONS :
1. Rub the chicken outside and inside with the spice paste, and season with salt and crushed black pepper.
2. Place on wire rack in oven and roast first at 220 Celsius (420 F) for 20 min, then reduce heat to 180 Celsius (350 F) and roast until done. Frequently baste chicken with a mixture of coconut oil and chicken spice paste.
3. When cool, remove and discard the skin. Remove meat from bones and shred by hand into fine strips.
4. Combine chicken stripes with remaining ingredients. Mix well and season to taste. Serve at room temperature with steamed rice