Chicken Salad with Corn and Cheese Roll

1. 1 Canned sweet cornpack 340 g ≈ $1.00 40 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 100 g
3. 3 Eggspack 10 pcs ≈ $1.93 2 pcs
4. 4 Cucumbers≈ $3.67 per kg 40 g
5. 5 Hard cheesepack 200 g ≈ $2.70 30 g
6. 6 Onions≈ $1.60 per kg 18 g
7. 7 Lemon≈ $4.70 per kg 10 g
8. 8 Mayonnaise 30 g
9. 9 Carrots≈ $1.50 per kg 30 g
10. 10 Black olivespack 300 g ≈ $2.50 15 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—no pink juice; cool completely. Hard⁵-boil eggs³ for 10 minutes.

2. Simmer carrots⁹ for 20 minutes until tender.

3. Slice chicken² into thin strips, finely dice onion⁶, and shred cucumber⁴; toss with lemon⁷ juice and let sit 5–10 minutes.

4. Cube egg whites, grate cheese, and drain corn of excess liquid.

5. Combine chicken², onion⁶, cucumber⁴, egg whites, corn, and half the cheese; mix in mayonnaise.

6. Roll the egg yolks with remaining cheese, salt, and mayonnaise into a ball (cheese roll).

7. Shape the salad into a fox silhouette on a platter, garnish with carrot⁹ slices, the cheese roll, and olives.