Carrot and celery salad with chicken legs

Name: Carrot and celery salad with chicken legs
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 750 g Carrots; 375 g Celeriac (with green); 7-10 Tbsp Juice of 1 lemon; 1 can(s) (580 ml) Pineapple in pieces; 50 g Walnut kernels; 1 jar (250 g) Yoghurt Salad Cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 2 tablespoons (approx. 30 g) Currants; 6 Chicken drumsticks (approx. 75 g each); 2 TABLESPOONS Oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

750 g Carrots
375 g Celeriac (with green)
7-10 Tbsp Juice of 1 lemon
1 can(s) (580 ml) Pineapple in pieces
50 g Walnut kernels
1 jar (250 g) Yoghurt Salad Cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
2 tablespoons (approx. 30 g) Currants
6 Chicken drumsticks (approx. 75 g each)
2 TABLESPOONS Oil

Directions

1
Peel, wash and grate the carrots into long strips. Put the celery green aside. Peel, wash and grate the tuber. Sprinkle with lemon juice. Drain the pineapple, collecting the juice.
2
Chop the walnuts. Mix yoghurt salad cream and 100 ml pineapple juice. Season with salt, pepper and sugar. Mix prepared salad ingredients, currants and sauce. Leave ingredients to stand. In the meantime wash chicken legs and pat dry. Fry in hot oil while turning for 12-15 minutes. Season with salt and pepper. Season salad again.
3
Leave ingredients to stand. In the meantime wash chicken legs and pat dry. Fry in hot oil while turning for 12-15 minutes. Season with salt and pepper. Season salad again. Line a plate with celery green and arrange the chicken legs on it
4
Preparation time approx. 1 hour