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Salad with potatoes, chicken and basil pesto

  • Prep time10 minutes
  • Servings4 portions
recipe image Salad with potatoes, chicken and basil pesto


For the salad
  • 300 gr. baby potatoes, boiled
  • 300 gr. chicken breast, roast
  • 5 white mushrooms, sliced
  • 5-6 cherry tomatoes, cut in half
  • 100 gr. graviera cheese flakes
  • 50 gr. wild arugula
  • Freshly ground pepper
  • Salt
For the pesto
  • 15 gr. basil
  • 1 garlic clove
  • 15 gr. pine seeds
  • 40 ml. Altis Traditional Extra Virgin Olive Oil


      1. In the blender, we beat for 3΄ all the ingredients for the pesto.
      2. In a bowl, we mix the potatoes, mushrooms, and arugula; we pour half the pesto over them and sprinkle with pepper and salt.
      3. We transfer the salad onto a serving plate; we place on top the chicken, and we add the graviera cheese and cherry tomatoes.
      4. We serve the salad with the remaining pesto.
      - Instead of graviera cheese, we can also use fresh mozzarella or manouri cheese