Ingredients for chicken:
Clean the chicken (if possible from a breed suitable for the species) and cut it in half. Using a sharp, pointed knife, separate the breast and carcass meat, including the skin, from the bones. Cut the legs and remove the bone. Separate the wings or leave them on the meat. Alternatively, flatten the halved bone-in chicken and cut out only the drumsticks. However, filleted chicken is easier to marinate, grill and eat.
Put the chopped pieces of meat in a bowl. Add paprika, lemon juice, diced garlic, salt, pepper and a little maple syrup. Mix the chicken well with the spices and let it rest for at least 1 hour. Finely chop the herbs and add to the chicken just before grilling. Drain the chicken a little, then put it in a collapsible barbecue basket and grill vigorously. Then cook on the edge over moderate heat for about 10 minutes.
Clean the lettuce and cut it into leaves. Cut the leaves into larger pieces. Cut the tomatoes in half and remove the stems. Roughly grate the Parmesan and cut the onion into small rings. Put all the prepared ingredients in a bowl and mix.
For the salad dressing to be successful, the ingredients should preferably be at room temperature. First put the egg yolk in the mixing bowl. Add mustard and crushed garlic. Beat with a blender or mixer and gradually mix in the oil in small portions. When the mass comes together and has a firm consistency, you can add a little more oil. Stir in the Parmesan and season the sauce with vinegar/lemon juice, chili, salt and pepper. Instead of olive oil, you can also use neutral vegetable oil, then the taste is somewhat milder.
Ingredients for bread:
Cut a clove of garlic and rub the cut surface into the bread. Drizzle with a little olive oil and grill until golden brown. Serve the chicken as rustic slices: put lettuce on top of the bread. Drizzle salad dressing liberally on top. Cut the roasted chicken into pieces and place on the bread.