Tender Chicken & Date Salad
A layered salad with poached chicken, dates, hard-boiled egg, cucumber, walnuts, and cheese. Soft, subtly sweet from the dried fruit.
- Time
- 40 min
- Serving
- 541 kcal
- Ingredients
- ≈ $2.23
- Protein
- 34 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 85 g
- 2 Prunespack 200 g ≈ $3.50 25 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Cucumbers≈ $3.67 per kg 55 g
- 5 Walnutspack 150 g ≈ $4.00 12 g
- 6 Hard cheesepack 200 g ≈ $2.70 30 g
- 7 Mayonnaise 24 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Poach chicken1 breast in salted water for 18–20 minutes until the flesh is white with no pink, then cool.
Hard6-boil an egg for 9–10 minutes, cool, and peel.
Soak dates in hot water for 5 minutes, drain, and slice into thin strips.
Cube the chicken1 and cucumber4, grate the egg and cheese, and chop the walnuts5.
Layer chicken1, dates, cucumber4, egg, and cheese, brushing each layer lightly with mayonnaise.
Top with walnuts5 and chill for 20–30 minutes before serving.
Tips
- Why it works
- Cook the chicken until the cut is white, so there's no risk of stomach upset from undercooked meat. Pink means it's raw inside.
- Substitutions
- Swap the prunes for dried apricots (25 g) for a less sweet taste. Swap the cheese for brynza (30 g) if you like tang.
- Common mistakes
- If the cucumber is bitter or turns yellow, it was cut with the seeds. Peel it and remove the core before slicing.
- Storing and reheating
- Keep for 2 days in the fridge, but it's best eaten within 1 day. Don't reheat it, serve it cold.
- Serve with
- Serve at a birthday with sparkling wine, or as a light dinner after work with tea.
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