New onion and roasted chicken salad with ponzu sauce
The ponzu sauce makes it refreshing. Ponzu and olive oil dressing go surprisingly well together, so please give it a try
How to make it
1
[Make the roasted chicken]
Rub the chicken with olive oil, garlic, rosemary, and thyme, leave for about 30 minutes, then wrap in aluminum foil and bake in the oven for about 15 minutes. Once done, let it cool and slice thinly diagonally.
2
[Making Bleached Onions]
Cut the onion into thin slices perpendicular to the grain and soak in water for about 10 minutes.
3
[Make the dressing]
Combine all the dressing ingredients in a bowl.
4
[Serving]
Arrange the drained onions on a plate. Place the sliced roast on top. Top with diced tomatoes and drizzle with the dressing. Garnish with chives and green onions to complete.
4 dishes in ingredients
-
- New onion
- 1 piece
-
[Roasted chicken]
- Chicken thigh
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- garlic
- 1 piece
-
- Rosemary
- 1 bottle
-
- time
- 1 bottle
-
[Ponzu dressing]
- Ponzu
- 3 tablespoons
-
-
Olive Oil
Ardoino Extra Virgin
- 2 tbsp
-
Olive Oil
-
- Lemon juice
- 1 tsp
-
- Asatsuki
- 2 tsp
-
[For finishing]
- small diced tomatoes
- Appropriate amount
-
- Siblet
- Appropriate amount
-
- Asatsuki
- Appropriate amount
[PR]
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