Layered Chicken Salad with Carrots and Cucumber

1. 1 Chicken breast filletpack 800 g ≈ $7.23 80 g
2. 2 Carrots≈ $1.50 per kg 40 g
3. 3 Cucumbers≈ $3.67 per kg 50 g
4. 4 Parmesanpack 200 g ≈ $6.00 15 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Mayonnaise 25 g

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

Method

1. Boil chicken¹ breast in salted water for 20 minutes until fully cooked—no pink juice inside; cool completely.

2. Boil carrots² for 20 minutes until tender, cool, and slice into thin rounds.

3. Cube the chicken¹ and cut the cucumber³ into thin sticks.

4. Grated Parmesan⁴ cheese finely and chop the dill⁵.

5. Layer chicken¹, carrots², and cucumber³, spreading mayonnaise between each layer.

6. Sprinkle with Parmesan⁴ and dill⁵, let sit for 10 minutes.

In short

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