Ingredients for the chicken:
Clean the chicken (from a species-appropriate farm if possible) and cut 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 bone. Separate the wings or leave them on the meat. Alternatively, flatten the bone-in halved chicken and cut only the thighs. However, in fillet form, chicken is easier to marinate, grill and eat.
Put the chopped pieces of meat in a bowl. Add paprika powder, lemon juice, diced garlic, salt, pepper and a little maple syrup. Mix the chicken well with the spices and let it rest for at least 1 hour. Finely chop the herbs and add to the chicken just before grilling. Drain the chicken slightly, then place in a collapsible grill basket and rub vigorously on the grill. Then cook on the edge over medium heat for about 10 minutes.
Ingredients for the salad:
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Clean the romaine lettuce and separate it into leaves. Cut the leaves into generous pieces. Halve the tomatoes and remove the stems. Grate the Parmesan cheese and cut the onions into small 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. First put the egg yolk in a mixing bowl. Add mustard and crushed garlic. Beat with a blender or hand mixer, then gradually mix in the oil in small portions. When the mass binds and a firm consistency is created, you can add the oil a little more generously. Stir in the Parmesan and season the dressing with vinegar/lemon juice, chilli, salt and pepper. Instead of olive oil, you can also use a neutral vegetable oil, then the taste is a little milder.
Ingredients for the bread:
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Cut the clove of garlic and rub the cut surface on the bread. Brush them with a little olive oil and grill them until golden brown. Serve the chicken as a rustic slice: On lettuce wraps. Drizzle the salad dressing generously over the top. Divide the grilled chicken and place on the bread.
Additional information:
