Chicken Legs with Lettuce Heart Salad

5 from 7 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 560 g 2 grilled chicken legs, 280 g each
  • 60 g 1 lettuce heart / cleaned
  • 1 tbsp Lemon juice
  • 1 tbsp Olive oil
  • 1 tbsp Light rice vinegar
  • 1 tbsp Sugar
  • 2 tbsp Chive rolls
  • 2 * ½ mini Roma vine tomatoes
  • 2 Discs Lemon
  • Coarse sea salt from the mill


  • Place the grilled chicken legs in 2 small casserole dishes and bake in the preheated oven at 170 ° C for about 8-10 minutes. Clean the lettuce, wash it, press it dry, cut it into fine strips and divide it between 2 salad bowls. Mix lemon juice (1 tbsp), olive oil (1 tbsp), light rice vinegar (1 tbsp), sugar (1 tbsp) and chives rolls (2 tbsp) into a vinaigrette. Place the gratinated chicken legs on 2 plates. Add the salad, drizzle with the vinaigrette and garnish with half a mini romaine vine tomato. Garnish each of the two plates with a lemon wedge, serve. Serve with coarse sea salt from the mill.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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