skin of 1 chicken, cut into pieces the size of potato crisps
1 head of lettuce, shredded
1/2 cucumber, cut into cubes
4 tomatoes, cut into quarters
8 radishes, sliced
1 oz / 25 g pine kernels, toasted
4 tablespoons Spicy Mayonnaise (see recipe)
- Fry the chicken skins gently until all the fat is taken out and the skins are crisp.
- Meanwhile, prepare the salad and arrange in a bowl or individual bowls, leaving a depression in the centre.
- Pile the chicken skins in the centre while still hot, pour Spicy Mayonnaise over and top with pine kernels. Serve at once.