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.