Chicken and Pekin Cabbage Salad

1. 1 Chicken thighspack 900 g ≈ $3.99 170 g
2. 2 Napa cabbagepack 700 g ≈ $2.40 45 g
3. 3 Tomatoes≈ $4.67 per kg 50 g
4. 4 Cucumbers≈ $3.67 per kg 45 g
5. 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
6. 6 Mustard 8 g
7. 7 Sunflower oil 13 ml
8. 8 Vinegar 9% 5 ml
9. 9 Garlic≈ $10.00 per kg 3 g
10. 10 Salt 1 g

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

Method

1. Poach chicken¹ thighs in boiling water with salt for 20 minutes until fully cooked—the meat should pull away from the bone, and the broth should run clear. Cool completely.

2. Hard-boil an egg for 10 minutes, cool under running water, then peel.

3. Remove meat from bones and chop into bite-sized pieces.

4. Shred the Pekin cabbage into thin strips, and dice the tomatoes³ and cucumbers⁴.

5. Cut the egg into chunks.

6. Whisk together Dijon mustard, oil, vinegar, and minced garlic⁹ until smooth.

7. Combine cabbage, chicken¹, vegetables, and egg in a bowl, drizzle with dressing, and toss gently.