Chicken Olivier with Yogurt Dressing

1. 1 Chicken breast filletpack 800 g ≈ $7.36 100 g
2. 2 Potatoes≈ $2.15 per kg 100 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Eggspack 10 pcs ≈ $1.89 1 pcs
5. 5 Cucumbers≈ $3.67 per kg 80 g
6. 6 Canned green peaspack 400 g ≈ $1.00 60 g
7. 7 Plain yogurtpack 300 g ≈ $2.10 40 g
8. 8 Mustard 4 g
9. 9 Dillpack 50 g ≈ $1.80 4 g
10. 10 Salt 1 g

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

Method

1. Rinse the chicken¹ breast; peel the potatoes² and dice into 2 cm cubes; peel the carrots³ and dice into 1.5–2 cm cubes; hard-boil the eggs⁴ for 9–10 minutes, then cool; rinse the cucumber⁵ and dice into 1.5 cm cubes; rinse the green peas.

2. Boil the chicken¹ in salted water over high heat 15–20 minutes until done; check doneness: internal temperature should be about 74°C; after boiling, remove, cool and dice into 2 cm cubes.

3. Boil the potatoes² 10–12 minutes until tender, the carrots³ 8–10 minutes; continue boiling the eggs⁴ until hard-boiled 9–10 minutes; after boiling, cool.

4. Dice the ingredients: chicken¹ into 2 cm cubes; potatoes² into 2 cm cubes; carrots³ into 1.5–2 cm cubes; eggs⁴ into pieces.

5. Assemble the salad: in a large bowl combine chicken¹, potatoes², carrots³, eggs⁴, cucumber⁵ and green peas; mix gently.

6. Dressing and finish: make the dressing from yogurt and mustard, add dill⁹ and salt; mix until smooth and dress the salad; stir carefully to preserve the pieces.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.