Chicken, Egg, and Cucumber Salad with Yogurt Dressing

1. 1 Chicken breast filletpack 800 g ≈ $7.36 130 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Cucumbers≈ $3.67 per kg 110 g
4. 4 Canned green peaspack 400 g ≈ $1.00 60 g
5. 5 Plain yogurtpack 300 g ≈ $2.10 45 g
6. 6 Mustard 5 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

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

Method

1. Poach the chicken¹ breast in salted water for 18–20 minutes until fully cooked. Cool in the broth, then dice.

2. Boil the egg for 9 minutes after the water comes to a boil, cool, peel, and chop.

3. Cube the cucumber³, drain the peas, and roughly chop the dill⁷.

4. Mix yogurt with Dijon mustard, salt, and black pepper.

5. Combine chicken¹, egg, cucumber³, peas, and dill⁷. Toss with the dressing.