Cold salad with grilled chicken and pickled chard
- Category: Whole chicken
- Cuisine: Main course
Ingredients
Four people:
• 1 grilled chicken
• ½ head of chard
• 200 wax beans
• 200 g green beans
• 200 g sugar beets
• 100 g of buckwheat groats
• 1 dl of vinegar
• 1 dl rapeseed oil
• 1 tsp Japanese soy sauce
• 1 tbsp yellow mustard seeds
• 100 g fresh green peas
• fried chicken skin
• salt and pepper
Pickel team:
• 1 dl vinegar
• 2 dl sugar
• 3 dl water
Instructions
1. Blanch the chard, wax beans, green beans and sugar snap peas by placing them in boiling water with salt. Add the vegetables according to how hard they are. Start with chard, then add green beans after a minute and finally add sugar snap peas. The total cooking time is approximately three minutes. Then cool the vegetables in ice water.
2. Then make the pickling sauce. Bring the vinegar to a boil and dissolve the sugar in it. Remove the pot from the hot plate and add the water. Let it cool and then add the blanched chard to it for about 20 minutes.
3. Boil the sago pearls according to the instructions on the package and then rinse them in cold water. Season with vinegar, rapeseed oil and Japanese soy sauce.
3. Pour about 1.5 dl of boiling water over the mustard seeds. Let them swell for 20 minutes. Add the mustard seeds to the sagogrynen and season with salt and pepper.
4. Arrange the chard, vegetables and chicken. Distribute the sage-infused mixture over the dish. Stick the chicken legs that have been roasted crispy in a frying pan (press with a lid to flatten them) and sprinkle over fresh green peas.