For the chili chicken, preheat the oven to 200 °C. Rinse the chicken, cut it into 8 pieces and place them in an ovenproof dish. Peel and finely chop the garlic.
Mix the chili sauce, lemon juice, garlic and olive oil. Coat the chicken pieces with the marinade and season with salt and pepper and chili flakes, if desired. Roast in the preheated oven for about 30-40 minutes, until the meat is cooked and the escaping juices are clear.
Wash, dry and chop the lettuce. Cut the tomatoes in half. Cut the ham into smaller pieces and fry in a pan without adding fat until crispy brown. Arrange lettuce and tomatoes in a bowl and sprinkle with ham pieces. For the dressing, mix mayonnaise, crème fraîche or curd cheese and lemon juice. Crumble in the cheese. Stir and mash with a fork until the cheese is completely dissolved.
Season with salt and pepper and pour the dressing over the salad. Serve the salad with the chicken, possibly along with small cooked potatoes or bread. Before serving, branch off the chili chicken for the next day.
Preparation Tip:
This chili chicken comes from the cookbook "The 2-Day Kitchen" and can be made into a delicious chicken from the wok with peanut sauce the next day.
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