Layered Chicken, Egg, and Date Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.23 80 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Prunespack 200 g ≈ $3.50 25 g
4. 4 Walnutspack 150 g ≈ $4.00 15 g
5. 5 Green onionspack 50 g ≈ $1.30 15 g
6. 6 White cabbagepack 1.2 kg ≈ $2.40 25 g
7. 7 Mayonnaise 25 g
8. 8 Butterpack 180 g ≈ $1.58 7 g
9. 9 Salt 1 g

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

Method

1. Soak the dates in boiling water for 10 minutes, drain, and finely chop.

2. Poach the chicken¹ breast in salted water for 20 minutes until fully cooked (no pink inside). Cool and cut into small pieces.

3. Whisk the egg with salt and half the mayonnaise, then pan-fry a thin omelet in butter⁸ for 2 minutes per side. Cool and chop finely.

4. Shred the cabbage finely, and finely chop the green⁵ onion and walnuts⁴.

5. Layer the cabbage, chicken¹, dates, and omelet, spreading mayonnaise between each layer.

6. Top with walnuts⁴ and green⁵ onion, let sit for 10 minutes.