50 gr gentilina lettuce
180 gr grilled and cut chicken
8-12 Marostica cherries PGI with petiole
5 hand-crushed walnut kernels
20 gr extra virgin olive oil Colli Berici PDO
3-4 pinches of ground black Cyprus salt
1 slice of untreated lemon

Wash and clean the gentilina lettuce and cut it coarse. Grill the chicken and salt it while cooking with the black Cyprus salt. Mix the chicken with the salad and olives and season with a drizzle of extra virgin olive oil Colli Berici PDO and black Cyprus salt. Place the chicken on a plate and add the hand-crushed walnuts in the center with a slice of lemon.