Chafan Salad with Chicken and Crispy Potato Sticks

1. 1 Sunflower oil 11 ml
2. 2 Potatoes≈ $2.19 per kg 40 g
3. 3 Carrots≈ $1.50 per kg 35 g
4. 4 Chicken breast filletpack 800 g ≈ $7.23 60 g
5. 5 Cucumbers≈ $3.67 per kg 17 g
6. 6 Pickled cucumberspack 680 g ≈ $3.20 35 g
7. 7 Red onion≈ $3.00 per kg 30 g
8. 8 Napa cabbagepack 700 g ≈ $2.40 35 g
9. 9 Mayonnaise 12 g
10. 10 Plain yogurtpack 300 g ≈ $2.19 15 g
11. 11 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Poach chicken⁴ breast in boiling salted water for 20 minutes until fully cooked—white meat, clear juices. Cool and slice into thin matchsticks.

2. Peel potatoes², slice into thin matchsticks, rinse, and pat dry.

3. Fry potatoes² in oil for 8–10 minutes until golden and crispy. Drain on paper towels.

4. Shave carrots³, salted and fresh cucumbers⁵ into thin ribbons.

5. Slice red⁷ onion into thin half-moons. Cut Napa⁸ cabbage into ribbons and gently massage with hands.

6. Chop dill¹¹ finely and mix with mayonnaise and yogurt.

7. Combine chicken⁴, vegetables, and onion. Toss with dressing. Top with fried potatoes² to keep them crisp, and serve immediately.

In short

• In the planner this dish is cooked for two days: reheat on day two.