Colorful noodle salad with chicken

Name: Colorful noodle salad with chicken
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g short noodles (e.g. spiral noodles); 7-10 Tbsp salt, pepper; 1 washer Toast; 1/2 tsp (3 g) Oil; 70 g Chicken filet; 7-10 Tbsp some salad leaves; 75 g Cucumber; 1 (approx. 75 g) Carrot; 50 g Skimmed milk yoghurt; 1 TEASPOON Lemon juice

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g short noodles (e.g. spiral noodles)
7-10 Tbsp salt, pepper
1 washer Toast
1/2 tsp (3 g) Oil
70 g Chicken filet
7-10 Tbsp some salad leaves
75 g Cucumber
1 (approx. 75 g) Carrot
50 g Skimmed milk yoghurt
1 TEASPOON Lemon juice

Directions

1
Cook the pasta in boiling salted water for about 10 minutes until al dente. Then drain, quench, drain well and allow to cool
2
Dice the toast. Fry in a coated pan without fat until golden brown all around, take out
3
Heat the oil in a frying pan. Wash the fillet, dab dry and fry for 5-7 minutes on each side. Season with salt and pepper, let cool off
4
Clean, wash and cut the lettuce into strips, except for a few leaves. Clean or peel, wash and slice the cucumber and carrot. Cut open meat
5
Mix yoghurt and lemon juice. Season with salt and pepper. Mix prepared salad ingredients and sauce. Take the bread cubes separately and sprinkle over them just before eating