Anastasia’s Chicken, Ham, and Omelet-Strip Salad

1. 1 Hampack 300 g ≈ $2.85 75 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 70 g
3. 3 Napa cabbagepack 700 g ≈ $2.40 25 g
4. 4 Korean-style carrot saladpack 300 g ≈ $3.00 50 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Wheat flour 20 g
7. 7 Sunflower oil 5 ml
8. 8 Mayonnaise 25 g
9. 9 Walnutspack 150 g ≈ $4.00 30 g
10. 10 Salt 2 g

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

Method

1. Poach the chicken² breast in salted water for 20 minutes until fully cooked—white meat, clear juices. Cool and chop into small pieces.

2. Whisk 1 egg with 2 tablespoons water, a pinch of salt, and enough flour to make a smooth, lump-free batter.

3. Cook 2 thin omelets on a greased skillet for 1–2 minutes per side. Cool and slice into thin strips.

4. Shred the Napa³ cabbage and place it in a serving bowl.

5. Slice the ham¹ into long strips and chop the Korean⁴ carrots if needed.

6. Combine the cabbage, ham¹, carrots, chicken², and omelet strips. Season with salt and dress with mayonnaise.

7. Chop the walnuts⁹ and sprinkle over the salad before serving.