Tender Chicken & Date Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.36 85 g
2. 2 Prunespack 200 g ≈ $3.50 25 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
4. 4 Cucumbers≈ $3.67 per kg 55 g
5. 5 Walnutspack 150 g ≈ $4.00 12 g
6. 6 Hard cheesepack 200 g ≈ $2.64 30 g
7. 7 Mayonnaise 24 g
8. 8 Salt 1 g

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

Method

1. Poach chicken¹ breast in salted water for 18–20 minutes until the flesh is white with no pink, then cool.

2. Hard⁶-boil an egg for 9–10 minutes, cool, and peel.

3. Soak dates in hot water for 5 minutes, drain, and slice into thin strips.

4. Cube the chicken¹ and cucumber⁴, grate the egg and cheese, and chop the walnuts⁵.

5. Layer chicken¹, dates, cucumber⁴, egg, and cheese, brushing each layer lightly with mayonnaise.

6. Top with walnuts⁵ and chill for 20–30 minutes before serving.