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Casarecce salad with chicken, Kasseri cheese, basil and pine nuts

preperation 10΄ Preparation
cup 12΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Plexoudes (Casarecce) Golden Line

500g MISKO Plexoudes (Casarecce) Golden Line

400g boiled chicken breast

2 fresh onions, finely chopped

2 roasted Florina peppers

200g Greek yoghurt

5-6 fresh basil sprigs

1 tbsp. lemon juice

50g pine nuts

150g Kasseri cheese, grated

olive oil


freshly ground pepper

materials METHOD

We fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, we add 35g salt and MISKO Plexoudes Golden Line. We stir with a ladle and let the pasta boil for as long as indicated on the package.

We strain the Plexoudes, rinse them with plenty of running water and sprinkle them with 3-4 tbsp. olive oil, stirring gently.

In a bowl, we put the yoghurt, 2 tbsp. olive oil, the lemon juice, the fresh onions, the peppers, chopped into thin slices, the chicken, finely chopped, the basil, finely chopped, salt and freshly ground pepper.

We add the plexoudes and mix.

We sprinkle with pine nuts and Kasseri cheese and serve.

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