Pan-fried Chicken Drumstick Salad

by Kitchen love

4.7 (1)
Favorite
2

Difficulty

Easy

Time

10m

Serving

2

Salads are mostly used as an appetizer before a meal, but the salad recommended today can definitely be eaten as a main course.
The chicken thighs are marinated first and then fried. The taste is more delicious. With the avocado, the king of complete nutrition, and the tomato with the crown of vitamins, a simple salad can also match meat and vegetables, and the color combination is also very gorgeous and attractive. Oh appetite.

Pan-fried Chicken Drumstick Salad

1. Clean the drumsticks and set aside

2. Shave the bones of the chicken thighs, as long as boneless chicken thighs, cut a few cuts in thick meat

3. Put the chicken thighs in a bowl, add salt, pepper, cooking wine, and oyster sauce to taste the chicken thighs

4. Place the marinated chicken thighs on a baking tray, with the chicken skin side down, and fry for 2 minutes

5. After 2 minutes, turn it over and continue frying on the other side until the chicken thighs are cooked through

6. Wash the prepared lettuce and cut into large pieces

7. Wash the prepared purple cabbage and cut into thin strips

8. Peel and pit the avocado and cut into thin slices

9. Clean and cut small tomatoes in half; cut black olives into thin slices

10. Once the vegetables are ready, you can start placing them on the plate.

11. Then put the fried chicken thigh on the other side of the plate

12. Pour in the fresh basil salad sauce at the end, mix well and serve

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