Chicken Ingredients:
Clean the chicken (if possible from a species-appropriate breed) and cut it in half. Using a sharp, pointed knife, remove the breast and carcass meat, including the skin, from the bones. Cut the legs and remove the bones. Separate the wings or leave them on the meat. Instead, roll out the halved chicken and cut out the thighs only. But in sliced form, the chicken is easy to marinate, grill and eat.
Put the minced meat pieces in a bowl. Add the paprika powder, lemon juice, chopped garlic, salt, pepper and some maple syrup. Mix the chicken well with the spices and leave it for at least an hour. Finely chop the herbs and add them to the chicken before grilling. Drain the chicken slightly, then put it in a foldable grill basket and sear vigorously on the grill. Then cook on the edge over moderate heat for 10 minutes.
salad Components:
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Clean the romaine lettuce and divide it into leaves. Cut the leaves into generous pieces. Cut the tomatoes in half and remove the stems. Grate the Parmesan cheese roughly and chop the onion into thin rings. Put all the prepared ingredients in a bowl and mix.
For the salad dressing to be successful, the ingredients should be at room temperature if possible. Put the egg yolks first in a mixing bowl. Add mustard and crushed garlic. Beat with a mixer or hand mixer, then gradually mix the oil in small portions. When the mass solidifies and a strong consistency develops, you can add oil more generously. Add Parmesan cheese and season with vinegar/lime juice, cayenne pepper, salt and pepper. Instead of olive oil, you can also use a neutral vegetable oil, then the taste will be milder.
Bread Ingredients:
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Chop the garlic clove and rub the cut surface into the bread. Drizzle with a little olive oil and grill on the grill until golden brown. Serve the chicken in the form of rustic slices: put the lettuce on the loaf. Generously sprinkle salad dressing over it. Cut the grilled chicken into pieces and place on the bread.
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