Chicken plate with noodle salad
easy
45 mins
45 mins
Ingredients
- 6 Chicken drumsticks
- 3 Chicken filets
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 6 discs Bacon
- 3 TABLESPOONS Honey
- 2 TEASPOONS Mustard
- 250 g Noodles (e.g. trulli)
- 200 g frozen peas
- 1 red pepper
- 1/2 Head iceberg lettuce
- 100 g Gouda cheese
- 250 g Whole milk yoghurt
- 100 g Yoghurt salad cream with 30 % yoghurt
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp Sugar
Directions
- 1
Wash chicken legs and fillets and pat dry. Season legs with salt and pepper. Halve the fillets, season with salt and pepper and wrap each with 1 slice of bacon. Put legs and meat on a fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes.
- 2
Mix honey and mustard and brush the legs with it 10 minutes before the end of the cooking time. Cook the pasta in boiling salted water according to the instructions on the packet. Add peas to the noodles 5 minutes before the end of cooking time. Wash and clean the peppers and cut them into rings. Clean, wash and cut the salad into pieces. Cut cheese into cubes. Mix yoghurt, salad cream and lemon juice. Season with salt, pepper and sugar. Pour pasta on a sieve, rinse with cold water and drain. Mix all the prepared ingredients and let it stand for a while.
- 3
Cut cheese into cubes. Mix yoghurt, salad cream and lemon juice. Season with salt, pepper and sugar. Pour pasta on a sieve, rinse with cold water and drain. Mix all the prepared ingredients and let it stand for a while. Season again with salt and pepper. Arrange noodle salad, chicken legs and nuggets on a plate
Nutrition Facts
790 kcal
62 g
32 g
67 g
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