Squirrel Salad

1. 1 Onions≈ $1.60 per kg 45 g
2. 2 Carrots≈ $1.50 per kg 40 g
3. 3 Mayonnaise 40 g
4. 4 Peanutspack 200 g ≈ $1.80 25 g
5. 5 Chicken breast filletpack 800 g ≈ $7.23 100 g
6. 6 Button mushrooms≈ $7.50 per kg 75 g
7. 7 Eggspack 10 pcs ≈ $1.93 1 pcs
8. 8 Black olivespack 300 g ≈ $2.50 50 g
9. 9 Canned sweet cornpack 340 g ≈ $1.00 25 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

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

Method

1. Poach chicken⁵ breast in salted water with black⁸ pepper for 20 minutes until cooked, boil the egg hard for 10 minutes, and simmer the carrot² until tender (25 minutes). Let everything cool.

2. Slice mushrooms and sauté for 8 minutes until soft, then cool.

3. Chop onion¹ into small cubes and sweat gently for 7 minutes until translucent, then cool.

4. Crush peanuts⁴ coarsely in a blender.

5. Shred the chicken⁵ and mix with half the mayonnaise. Grate the carrot² and egg whites.

6. Layer in this order: onion¹, half the peanuts⁴, chicken⁵-mayo mix, remaining peanuts, mushrooms, carrot², egg white. Top with a mayonnaise lattice.

7. Garnish with sliced pitted olives and corn, then chill for 30 minutes before serving.