Maccaroni salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cook 2 eggs in boiling water for about 10 minutes. Cook the pasta in boiling salted water according to the instructions on the packet. Add peas 5 minutes before the end of cooking time and cook until done. Drain eggs, rinse with cold water and peel. Drain noodles and let them drain. Wash, clean and slice the tomatoes. Drain mozzarella.

2. 2

   Clean and wash spring onions and cut into fine rings. Mix stock with 150 ml hot water. Mix salad cream and sour cream. Stir in stock, vinegar and spring onions. Season to taste with salt and pepper. Cut the eggs into cubes. Mix noodles, peas, eggs, tomatoes, mozzarella and salad dressing, put aside. Wash the chicken parts and pat them dry well. Cut the fillets in half once. Whisk 2 eggs with salt and pepper in a deep plate. Turn chicken parts first in egg, then in breadcrumbs. Heat oil to 180 °C. Fry legs for about 12 minutes, fillets for about 10 minutes until golden brown. In the meantime, clean, wash and drain the rocket.

3. 3

   Wash the chicken parts and pat them dry well. Cut the fillets in half once. Whisk 2 eggs with salt and pepper in a deep plate. Turn chicken parts first in egg, then in breadcrumbs. Heat oil to 180 °C. Fry legs for about 12 minutes, fillets for about 10 minutes until golden brown. In the meantime, clean, wash and drain the rocket. Halve bacon. Fry in a hot pan without fat until crispy. Drain on kitchen paper. Fold the rocket and bacon into the salad and season again. Drain chicken pieces on kitchen paper. Serve with the salad. Garnish with lemon wedges

4. 4

   Halve bacon. Fry in a hot pan without fat until crispy. Drain on kitchen paper. Fold the rocket and bacon into the salad and season again. Drain chicken pieces on kitchen paper. Serve with the salad. Garnish with lemon wedges

Nutrition Facts

KCAL
800 kcal

CARBS
58 g

FATS
46 g

PROTEINS
37 g