Warm Chicken Lemon Salad
Grate the yellow peel of a lemon and squeeze the juice into a mixing bowl. Shred chili cleaned of its seeds and blend the shredded chili, Hermesetas Granulated and spices into a mix of grated lemon peel and juice. Put the chicken fillets into the bowl, stir and let marinade for 30–60 minutes at room temperature. Stir the dressing ingredients. Spread the salad mix and melon balls onto plates and sprinkle the dressing on top. Fry or broil the chicken fillets till brown, slice and place the pieces on top of the salad. Garnish with the shoots. Serve right away.