Glazed chicken drumstick on salad

Name: Glazed chicken drumstick on salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 75 g Vegetable maize (canned); 2 small tomatoes (about 50 g each); 50 g Mushrooms; 150 g Iceberg lettuce; 1 (40 g) Spring onion; 3 tablespoons (10 g each) Lemon vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 1/2 tablespoons (10 g each) Oil; 1 (approx. 100 g) Chicken drumstick; 1 tablespoon (15 g) Salsa (from the bottle); 7-10 Tbsp Lemon slices

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

75 g Vegetable maize (canned)
2 small tomatoes (about 50 g each)
50 g Mushrooms
150 g Iceberg lettuce
1 (40 g) Spring onion
3 tablespoons (10 g each) Lemon vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 1/2 tablespoons (10 g each) Oil
1 (approx. 100 g) Chicken drumstick
1 tablespoon (15 g) Salsa (from the bottle)
7-10 Tbsp Lemon slices

Directions

1
Drain the corn. Clean, wash and slice the tomatoes and mushrooms. Cut iceberg lettuce into bite-sized pieces, wash and drain. For the vinaigrette, clean, wash and cut spring onion into rings. Season vinegar with salt, pepper and sugar. Gradually add 1 tablespoon of oil. Stir in the spring onion rings. Mix vinaigrette and prepared salad ingredients. Cover and leave to stand. Season to taste again before serving. Wash the chicken leg and pat dry. Season with salt and pepper. Heat the remaining oil in a coated pan and fry the chicken leg for about 5 minutes, turning it over. Brush with salsa and fry for another 5 minutes. Serve the salad and chicken leg garnished with lemon slices
2
Glass: Table Fashion
3
Plate, sauce boat: own requisite