4 chicken thighs fillets
5 cups of lamb's lettuce
1 handful of pine nuts
2 tablespoons of cranberry jam
1 tablespoon of strawberry vinegar
1 thin slice of goat cheese
1 sweet onion cut in rings
1 glass of sweet wine
1 tablespoon of honey
Red or Black pepper
On a grill, cook the fillets. Set aside.
If you have the chance use your bbq with holm oak charcoal. It will add a special and great flavor to your chicken meat.
Rinse the lamb's lettuce, let it drain thoroughly and put it on a large salad dish.
Use a small saucepan to caramelize the onion:
- Put the onion in the bottom of the saucepan.
- Set the heat to minimum. Add the wine and the honey. Stir until is all covered. Let the liquids reduce until the onion is soft. Stir once in a while until it's done.
Make the Homemade Cranberry-Vinegar Seasoning
- In a glass, mix the vinegar with the cranberry jam. Add a tiny pinch of grinded red or black pepper.
At this point, you will have to decide if you want the chicken whole or shredded. The grilled chicken salad appearance changes completely.
This kind of cheese enhances the dish with its strong flavor. This makes of it an option for the more intrepid ones. You wont regret it though. It can be added chopped or you can grill it on a pan. Both ways it results delicious with the cranberry.
Display the chicken over the lamb's lettuce.
Sprinkle the pine nuts.
Put some onion here and there
Decorate the salad with the cranberry-vinegar seasoning.
Enjoy the flavors and different textures.