Tender Spicy Chicken & Date Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.23 80 g
2. 2 Button mushrooms≈ $7.50 per kg 40 g
3. 3 Prunespack 200 g ≈ $3.50 20 g
4. 4 Walnutspack 150 g ≈ $4.00 10 g
5. 5 Mayonnaise 20 g
6. 6 Cucumbers≈ $3.67 per kg 40 g
7. 7 Bell peppers≈ $6.00 per kg 20 g
8. 8 Ground black pepper 1 g

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

Method

1. Poach chicken¹ breast in salted water for 20 minutes until cooked, cool, and cut into cubes.

2. Slice mushrooms into thin strips and pan-fry in a dry skillet for 7 minutes until golden, then cool.

3. Parboil dates in boiling water for 5 minutes, drain, pat dry, and slice into thin strips.

4. Chop walnuts⁴ coarsely, and slice cucumber⁶ and bell⁷ pepper into thin matchsticks.

5. Arrange chicken¹ on a plate, sprinkle with black pepper, and spread with half the mayonnaise.

6. Layer mushrooms, dates, and walnuts⁴ on top, then add the remaining mayonnaise.

7. Top with cucumber⁶ and garnish with bell⁷ pepper strips.

In short

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