Greek salad jar with chicken


Serve 10

• 3 kg Salad Greek Style Ardo
• 500 g Cherry tomatoes Ardo
• 250 g Mix salsa Mexicana Ardo
• 10 g Garlic diced Ardo
• 10 g Basil Ardo
• 1.5 kg chicken breast
• 2dl olive oil


Gluten, Milk


  1. Defrost the pasta Greek style in the fridge (6-10h).
  2. Season the chicken breasts with the mix salsa Mexicana, salt and some olive oil
  3. Bake the cherry tomatoes for 6-8 in the oven with some olive oil, the garlic, pepper and salt.
  4. When chilled, mix in the basil.
  5. Grill the chicken breasts on the BBQ, pan or oven.
  6. Let them cool down and then slice them.
  7. Add a drop of olive oil to the pasta Greek style.
  8. Fill the jars with the pasta, add the grilled chicken and the cherry tomatoes, and finish with some green leaves.
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