Crunchy Chicken, Cabbage, and Corn Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.36 130 g
2. 2 Napa cabbage≈ $3.43 per kg 150 g
3. 3 Canned sweet cornpack 340 g ≈ $1.00 60 g
4. 4 Cucumbers≈ $3.67 per kg 70 g
5. 5 Plain yogurtpack 300 g ≈ $2.10 40 g
6. 6 Mustard 3 g
7. 7 Lemon≈ $4.65 per kg 10 g
8. 8 Sunflower oil 6 ml
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

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

Method

1. Prep: Rinse the peking cabbage and cucumber⁴; thinly slice the cabbage into 0.5 cm strips, cut the cucumber into 6–8 cm long, 0.5 cm thick sticks; drain the canned³ corn, discarding the liquid.

2. Cook the chicken¹: Season the chicken with salt and pepper; sear in a dry skillet over medium heat for 5 minutes per side until golden brown; remove and slice into strips or chunks.

3. Assemble veggies: Toss the sliced cabbage, cucumber⁴, and corn in a large bowl.

4. Add chicken¹: Fold in the sliced chicken and gently mix.

5. Make dressing: In a separate bowl, whisk together yogurt, mustard, and lemon⁷ juice; season with salt to taste and blend until smooth.

6. Finish: Pour dressing over the salad, toss, and let sit 5–10 minutes before serving. Serve immediately.

7. Serve: Plate with fresh herbs; optionally pair with bread or mashed potatoes.

In short

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