New Year's Eve Chicken and Pineapple Layered Salad in Glasses

1. 1 Canned pineapplepack 565 g ≈ $2.50 40 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 70 g
3. 3 Ground black pepper 1 g
4. 4 Hard cheesepack 200 g ≈ $2.70 20 g
5. 5 Oranges≈ $3.80 per kg 40 g
6. 6 Walnutspack 150 g ≈ $4.00 10 g
7. 7 Frozen cranberriespack 300 g ≈ $3.00 10 g
8. 8 Bell peppers≈ $6.00 per kg 30 g
9. 9 Mayonnaise 20 g

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

Method

1. Poach the chicken² breast in salted water for 20 minutes until cooked, then cool and dice into cubes; season with black pepper.

2. Slice the sweet bell⁸ pepper into thin strips and cut the pineapple into cubes.

3. Grate the cheese and roughly chop the walnuts⁶.

4. Peel the oranges⁵, removing all skin and membranes, then cut the flesh into chunks.

5. Layer pineapple at the bottom of each glass, then add the chicken² and spread with mayonnaise.

6. Add a layer of bell⁸ pepper and orange⁵, then sprinkle with cheese and walnuts⁶.

7. Top with cranberries and chill for 10 minutes before serving.