Helen’s Chicken, Grapefruit, and Pine Nut Salad

1. 1 Celeriacpack 500 g ≈ $2.50 40 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 70 g
3. 3 Grapefruit≈ $2.50 per kg 40 g
4. 4 Napa cabbagepack 700 g ≈ $2.40 30 g
5. 5 Apples≈ $3.50 per kg 40 g
6. 6 Pine nutspack 50 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 10 g
7. 7 Eggspack 10 pcs ≈ $1.93 0.5 pcs
8. 8 White pepper 1 g
9. 9 Mayonnaise 20 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g
12. 12 Lemon≈ $4.70 per kg 10 g

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

Method

1. Poach chicken² breast in salted water for 20 minutes until fully cooked—white meat, clear juices. Cool completely.

2. Hard-boil an egg for 10 minutes, cool, peel, and chop into small cubes.

3. Lightly salt pine⁶ nuts and toast in a dry skillet for 2–3 minutes until golden.

4. Peel grapefruit³, removing all bitter membranes, and chop the flesh into chunks. Shred thinly sliced Napa⁴ cabbage.

5. Grate celeriac¹ and apple⁵ on a box grater, toss with lemon¹² juice.

6. Mix mayo with white and black pepper and any remaining lemon¹² juice.

7. Layer celeriac¹, cabbage, grapefruit³, apple⁵, and egg. Top with chicken², sliced against the grain.

8. Drizzle with dressing and sprinkle with pine⁶ nuts.

In short

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