Chicken Olivier Salad with Fresh Cucumber

1. 1 Chicken breast filletpack 800 g ≈ $7.36 90 g
2. 2 Potatoes≈ $2.15 per kg 130 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Eggspack 10 pcs ≈ $1.89 1 pcs
5. 5 Pickled cucumberspack 680 g ≈ $3.20 35 g
6. 6 Cucumbers≈ $3.67 per kg 60 g
7. 7 Canned green peaspack 400 g ≈ $1.00 50 g
8. 8 Mayonnaise 30 g
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Salt 1 g

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

Method

1. Poach the chicken¹ breast for 18–20 minutes until fully cooked, then cool in the broth.

2. Boil the potatoes² and carrots³ in their skins for 20–25 minutes until tender, then peel.

3. Hard-boil an egg for 9–10 minutes, cool, and peel.

4. Cube the chicken¹, potatoes², carrots³, egg, pickled⁵ cucumber⁶, and fresh cucumber finely.

5. Add peas, dill⁹, mayonnaise, and salt.

6. Mix well and chill for 20 minutes before serving.