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🥗 Warm-Cold Chicken Potato Salad with Pesto

620 kcal · 30 min · 4 servings

Warm-Cold Chicken Potato Salad with Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the raisins in a small bowl.
  2. 2. Cover the raisins with warm water.
  3. 3. Let the raisins soak for ten minutes.
  4. 4. Rinse the chicken breast fillets thoroughly.
  5. 5. Pat the meat dry with a kitchen towel.
  6. 6. Season the meat with salt and pepper.
  7. 7. Heat oil in a frying pan.
  8. 8. Fry the meat for three minutes on each side.
  9. 9. Pour enough water into the pan to cover the bottom.
  10. 10. Cover the pan.
  11. 11. Let the meat cook for four minutes over medium heat.
  12. 12. Add more water if necessary.
  13. 13. Let the cooked meat cool down.
  14. 14. Cut the meat into cubes of about one centimeter in size.
  15. 15. Lightly toast the pine nuts in a pan without fat.
  16. 16. Chop the olives coarsely.
  17. 17. Drain the soaked raisins.
  18. 18. Chop the raisins coarsely.
  19. 19. Add the raisins, pine nuts, and olives to a bowl.
  20. 20. Wash and peel the potatoes.
  21. 21. Cut the potatoes into cubes of about one and a half centimeters.
  22. 22. Add the potato cubes to boiling salted water.
  23. 23. Cook the potatoes for nine minutes.
  24. 24. Remove two tablespoons of the potato cooking water.
  25. 25. Stir the cooking water into the pesto.
  26. 26. Drain the potatoes.
  27. 27. Let the potatoes drain well.
  28. 28. Mix the potatoes with the pesto mixture.
  29. 29. Add the potatoes to the other ingredients in the bowl.
  30. 30. Season the salad with salt and pepper.
  31. 31. Let the salad marinate for ten minutes.
  32. 32. Wash the basil.
  33. 33. Shake the basil dry.
  34. 34. Pluck the basil leaves from the stems.
  35. 35. Chop the basil leaves coarsely.
  36. 36. Crumble the feta cheese with your fingers.
  37. 37. Sprinkle the basil and feta cheese over the salad just before serving.

Nutrition per serving