Finn-Erik Cooks - Crispy Chicken Salad V2

Recipe below video

Crispy Chicken Salad V2

​2 x Confit leg of chicken
1 spring onion
1 stick of rhubarb
1 mango
Coconut shavings
Dried cranberries
Baby leaf mix
Mint leaves
Soy Sauce
Lime – orange - grapefruit
Yuzu (optional)
Honey

​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 spring onion, rhubarb and mango in to proper salad pieces.
Mix soy sauce, lime, orange and grapefruit with some nice honey. Add yuzu (a Japanese citrus) if you have. Mix looking for that perfect salty-bitter-sour-sweet balance.
Assemble the salad on a big sharing plate or a large wooden cutting board, starting with the baby leafs. Crispy chicken on top with mint leaves. Add your ab fab Asian dressing as the finishing touch. Perfect to enjoy with chopsticks.