Chicken Leg Salad

Overview

A long time ago, the salads bought at home were always eaten once or twice and then left unused. Now I understand that the reason is not the salad dressing, but the cook is not good enough. I didn't make the best use of this flavorful salad dressing. Recently I tried some ways to eat it, haha, the children all fell in love with salad dressing. Let’s start with this Chicken Thigh Salad.

Tags

• cold dishes
• foreign cuisine
• old man
• western food
• salad
• summer recipes
• dinner
• candlelight dinner
• chicken legs
• kewpie thousand island dressing
• lemon
• lettuce
• onions
• pepper
• salt
• tomatoes

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Wash the chicken legs, absorb the water, and remove the bones from the chicken legs with scissors.

   

3. 3 Use a meat mallet to loosen the chicken.

   

4. 4 Place on a plate and squeeze the juice of half a lemon,

   

5. 5 Place on a plate and squeeze the juice of half a lemon,

   

6. 6 Add salt and pepper and marinate for half an hour.

   

7. 7 After frying in the pan, fry the marinated chicken legs skin down over low heat until fragrant.

   

8. 8 Use the oil in the chicken skin to lightly fry the other side.

   

9. 9 Place it in a heat-resistant baking pan, I forgot to use an ordinary plate, and soon I heard the sound of the plate cracking, haha, middle layer, 200 degrees for 50 to 60 minutes.

   

10. 10 Take out the roasted chicken legs and cut into bite-size pieces.

    

11. 11 Take out the roasted chicken legs and cut into bite-size pieces.

    

12. 12 Shred the lettuce, shred the onion, slice the tomatoes, place on a plate, and top with the sliced chicken legs.

    

13. 13 Put the Thousand Island dressing into a piping bag and pipe it over the arranged ingredients.

    

14. 14 Serve immediately.