Chicken salad with avocado
easy
75 mins
75 mins
Ingredients
- 1 pack of (750 g) Chicken drumsticks (11 pieces)
- 3 TABLESPOONS Tomato Ketchup
- 3 TABLESPOONS Olive oil
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp dried, crushed chili
- 1 Vegetable Onion
- 250 g small tomatoes
- 200 g Rocket salad
- 1 Avocado
- 3 Stem(s) Thyme
- 6 TABLESPOONS Wine vinegar
- 4 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 TEASPOON Sugar
Directions
- 1
Wash the legs and pat dry. Put them on a baking tray and spread with ketchup. Drizzle with olive oil and 2 tablespoons of lemon juice. Season with salt and crushed chilli. Cover and leave to stand for about 30 minutes. In the meantime, for the salad, peel the vegetable onion and cut it into fine slices.
- 2
Clean, wash and halve the tomatoes. Clean, wash and cut the romaine lettuce into small pieces. Halve avocado, remove stone. Remove the flesh from the skin and cut into slices. Sprinkle with remaining lemon juice. Wash thyme, chop finely. Beat vinegar and thyme, season with salt, pepper and sugar. Whip the oil into it. Mix tomatoes, lettuce, onion and avocado with the marinade. Also let it stand for a while. Season to taste again before serving.
- 3
Wash thyme, chop finely. Beat vinegar and thyme, season with salt, pepper and sugar. Whip the oil into it. Mix tomatoes, lettuce, onion and avocado with the marinade. Also let it stand for a while. Season to taste again before serving. Roast the legs in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Serve with the salad
Nutrition Facts
600 kcal
10 g
45 g
38 g
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