Chicken Thigh and Korean Melon Salad - One Bite in Summer and You'll Keep Craving It

Steps

1. 1

   Score the chicken thigh skin and season with salt

2. 2

   Heat olive oil in a pan and cook skin-side down until golden, then set aside

3. 3

   Prepare the oyster mushrooms into bite-sized pieces and cook in the same pan, season with salt and pepper

4. 4

   Toast the walnuts in an air fryer at 180°C for 5 minutes

5. 5

   Slice the Korean melon, avocado, and soy-marinated eggs into bite-sized pieces

6. 6

   Separate lime into juice and zest

7. 7

   Arrange all ingredients on a plate with volume, then sprinkle with Parmesan cheese, salt, pepper, and olive oil to finish