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 ≈ $7.36 100 g
6. 6 Button mushrooms≈ $7.50 per kg 75 g
7. 7 Eggspack 10 pcs ≈ $1.89 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 and eggs⁷, seasoning with salt and pepper to taste. Boil the carrots² until tender.

2. Sauté sliced mushrooms until soft.

3. Cook diced onion¹ on low heat until translucent.

4. Blend peanuts⁴ in a food processor until smooth like a paste.

5. Shred the poached chicken⁵ into strands, mix with half the mayonnaise. Grate the carrots² and hard-boiled eggs⁷.

6. Layer the salad in this order: onion¹, half the peanut⁴ paste, chicken⁵ with mayonnaise, remaining peanut paste, mushrooms, and a mayonnaise lattice on top.