Minister Lavash Salad with Chicken and Cheese

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 30 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 70 g
3. 3 Cucumbers≈ $3.67 per kg 20 g
4. 4 Pickled cucumberspack 680 g ≈ $3.20 20 g
5. 5 Canned sweet cornpack 340 g ≈ $1.00 20 g
6. 6 Hard cheesepack 200 g ≈ $2.70 20 g
7. 7 Onions≈ $1.60 per kg 18 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Mayonnaise 40 g
10. 10 Khmeli-suneli to taste
11. 11 Olive oil 4 ml
12. 12 Salt 2 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 and shred into strands.

2. Slice onion⁷ into thin¹ strips and fry in olive oil for 5 minutes until golden. Add minced garlic⁸ and cook 1–2 more minutes.

3. Season chicken² with salt, sprinkle with khmeli-suneli spice blend, and mix well.

4. Slice fresh and pickled⁴ cucumbers³ into thin¹ strips. Grate cheese on a large grater.

5. Cut lavash into thin¹, matchstick-like strips.

6. Combine chicken², fried onions⁷ with garlic⁸, cucumbers³, cheese, and drained corn, then mix in mayonnaise.

7. Add lavash just before serving to keep it crisp.