Marinated Chicken Skewer

Prepare the skewers preferably the day before: wash and pat dry the chicken breast fillets, then cut them into cubes of about 2 cm. Mix with the dressing in a bowl, cover and refrigerate for at least 2 hours (ideally overnight) to marinate.

Grease the grill rack or a grill pan with oil and heat it up. Thread the marinated chicken pieces onto skewers and grill over low to medium heat for about 10 minutes, turning several times to create grill marks on all sides. Season with salt and pepper.

For the salad, briefly toast the rye bread on the grill rack or in the same pan after the skewers, then cut into rough cubes. Remove the cores from the romaine hearts, wash the leaves and roughly chop them. Quarter the tomatoes. Halve, pit and peel the avocado, slice thinly and fan out. Pluck and chop the parsley leaves.

Arrange the salad, tomatoes and avocado on plates and drizzle with the dressing. Garnish with avocado, parsley and bread croutons. Shave parmesan over the salad and serve with the chicken skewers.