Finn-Erik Cooks - Asian Crispy Chicken Salad

Recipe below video

​Asian Crispy Chicken Salad

2 x Confit leg of chicken
1 Avocado
1 Mango
1 Sweet pepper
2 celery sticks
1 spring onion
Ruccula salad
Reddish sprouts
Soy Sauce
Lime
Honey
Chili

​Heat the confit chicken in the oven at 200 degree Celsius for 10-15 minutes. Take it out and get all the juicy meat of the bones. Put back in pan or on a baking tray. Make sure there enough space. Add all the juice from the first round and some soy sauce. Put it under the grill for about 15 minutes. Pay attention so it doesn’t burn. The chicken is done when it’s brown and super crisp.
Chop avo, mango, sweet pepper, celery and spring onion into proper salad chunks.
Mix soy, lime, liquid honey and chili. Taste as you go along. You’re looking for that nice combination of salt, sweet and sour. Preferences are different, so go with what you like.
This is a nice salad to share. Plate it on a sharing plate, if you have. A big wooden cutting board will also do just fine. Start with Ruccula and sprouts. Finish with the crispy chicken. Add your perfect Asian soy dressing at the end. Perfect to enjoy with chopsticks.