Capital Chicken Salad

1. 1 Chicken thighspack 900 g ≈ $3.81 85 g
2. 2 Potatoes≈ $2.15 per kg 80 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
4. 4 Pickled cucumberspack 680 g ≈ $3.20 30 g
5. 5 Cucumbers≈ $3.67 per kg 40 g
6. 6 Canned green peaspack 400 g ≈ $1.00 35 g
7. 7 Mayonnaise 25 g
8. 8 Salt 1 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 a chicken¹ thigh in water with salt for 25–30 minutes until fully cooked—juices at the prick should run clear.

2. Boil potatoes² in their skins for 20–25 minutes until tender, and hard-boil an egg for 9–10 minutes.

3. Cool the chicken¹, potatoes², and egg. Remove meat from the bone (if any) and chop into small cubes.

4. Cube the potatoes², egg, pickled⁴ cucumber⁵, and fresh cucumber uniformly.

5. Drain green peas, then mix all ingredients with mayonnaise, salt, and black pepper.

6. Chill for 20 minutes before serving to set the salad.