Grilled Chicken Parts with Salad

Ingredients

• 8 chicken thighs (prepped)
• Salt
• black pepper (freshly ground)
• 4 tbsp green pesto (jar)
• 100 g mixed wild herbs
• 150 g mixed young lettuce leaves
• 2 tbsp Apple cider vinegar
• 2 tbsp Lime juice
• 2 tbsp acacia honey
• Salt
• black pepper (freshly ground)
• 4 Tbsp sunflower oil
• 1 lime (for garnish)

Instructions

1. 1.

   Wash the chicken thighs, pat dry, season with salt and pepper, then brush with pesto. Grill for 10-15 minutes, turning occasionally over moderate heat until crisp brown.

2. 2.

   Wash the herbs and lettuce, shake off excess water, remove stems, and tear into bite‑sized pieces. Whisk vinegar, lime juice, honey, salt, pepper, and oil together to make a dressing; taste and adjust seasoning.