John Myers
Contents
show
Ingredients
- 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
Instructions
- 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.
