Crispy Chicken, Peking Cabbage, and Corn Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.23 130 g
2. 2 Napa cabbagepack 700 g ≈ $2.40 150 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 ≈ $2.19 40 g
6. 6 Mustard 3 g
7. 7 Lemon≈ $4.70 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. Cut the chicken¹ breast in half lengthwise for thinner pieces, then season with salt and black pepper.

2. Heat oil in a skillet over medium heat and cook the chicken¹ for 5–6 minutes per side until golden brown and crispy; the meat should be white inside with clear juices. Let cool, then slice into strips.

3. Shred the cabbage thinly, slice the cucumber⁴ into matchsticks, and drain the corn.

4. Mix yogurt, mustard, and lemon⁷ juice, then season with salt.

5. Combine the cabbage, cucumber⁴, corn, and chicken¹, then toss with the dressing.

6. Let sit for 5 minutes before serving.

In short

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