Chicken Leg Salad with BBQ Sauce
2 servings
60 minutes
Chicken leg salad with barbecue sauce is a vibrant embodiment of American cuisine, combining the rich flavor of roasted chicken, the crispy texture of potatoes, and the freshness of a salad mix. The history of this dish is rooted in grilling traditions where barbecue sauce plays a key role, giving the meat a rich aroma and a slight sweet-smoky note. Potatoes fried to a golden crust with paprika and turmeric add warmth to the flavor, while parsley greens complete the composition with fresh tones. This salad is perfect for a hearty lunch or dinner, and its versatility allows it to be served as a standalone dish or as a side to meat steaks. Rich, aromatic, and balanced, it beautifully conveys the spirit of American cuisine—simplicity, accessibility, and richness of flavor combinations.
1
Wash the potatoes well but do not peel them. Cut into wedges and boil in salted water until half-cooked, which will take about 10 minutes. Then drain the water, dry the potatoes on paper towels, place them on a baking sheet lined with plastic wrap or parchment paper, and put them in the freezer for 20 minutes.
- Potato: 300 g
- Salt: to taste
2
Dry the chicken, season with salt and pepper, drizzle with vegetable oil and bake in an oven preheated to 180 degrees for 30-40 minutes. Let the cooked meat cool slightly, shred it and mix with the sauce.
- Chicken leg quarters: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 1 l
- Barbecue sauce: 50 g
3
Heat oil in a saucepan and fry the frozen potatoes until golden brown. Place the cooked potatoes on paper towels to remove excess fat, and sprinkle with salt, paprika, and turmeric.
- Vegetable oil: 1 l
- Potato: 300 g
- Salt: to taste
- Paprika: to taste
- Turmeric: to taste
4
Place the mix on a plate, add potatoes and chicken on top, and garnish with parsley leaves.
- Crisp iceberg lettuce: 180 g
- Salad mix No. 2: 65 g
- Chicken leg quarters: 1 piece
- Potato: 300 g
- Parsley: to taste
