Warm chicken and vegetable salad

1. 1 Chicken breast filletpack 800 g ≈ $7.36 150 g
2. 2 Leaf lettucepack 150 g ≈ $0.49 60 g
3. 3 Tomatoes≈ $4.67 per kg 100 g
4. 4 Cucumbers≈ $3.67 per kg 100 g
5. 5 Feta or brined cheesepack 200 g ≈ $3.00 40 g
6. 6 Olive oil 10 ml
7. 7 Lemon≈ $4.65 per kg 15 g
8. 8 Crispbreadpack 200 g ≈ $2.80 30 g
9. 9 Salt 1 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash and dry the chicken¹, season with salt and pepper; heat a skillet on high; sear the chicken whole for 5 minutes on each side until golden brown; let rest 5 minutes, then slice into pieces about 1.5 cm thick; internal temperature of the chicken should be at least 74°C.

2. Cut the tomatoes³ and cucumbers⁴ into large chunks, and tear the lettuce into pieces by hand.

3. Crumble the brynza into large pieces and add to the vegetables.

4. Toss the vegetables with brynza, dress with oil and lemon⁷; season to taste; gently mix until evenly combined.

5. On a plate lay out the lettuce, place the chicken¹ slices on top; add the vegetable mix.

6. Serve with crispbread⁸; the dish is ready for immediate serving.

7. Substitutions and make-ahead: brynza can be substituted with feta⁵; you can prepare the vegetables and chicken¹ in advance, leaving assembly for serving.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.