Holiday Salad with Omelette and Prunes

1. 1 Chicken breast filletpack 800 g ≈ $7.36 80 g
2. 2 Eggspack 10 pcs ≈ $1.89 0.5 pcs
3. 3 Prunespack 200 g ≈ $3.50 25 g
4. 4 Walnutspack 150 g ≈ $4.00 25 g
5. 5 Green onionspack 50 g ≈ $1.30 25 g
6. 6 White cabbagepack 1.2 kg ≈ $2.40 25 g
7. 7 Mayonnaise 25 g
8. 8 Butterpack 180 g ≈ $1.60 14 g
9. 9 Sunflower oil 9 ml

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

Method

1. Pour boiling water over the prunes³ and let steep for 10 minutes.

2. Whisk eggs² with mayonnaise, then cook into a thin omelette in butter⁸.

3. Cut chicken¹ breast into small bite-sized pieces.

4. Finely chop the green⁵ onion.

5. Roughly crumble the omelette with a fork and mix with mayonnaise.

6. Chop the prunes³ and walnuts⁴ finely.

7. Shred the cabbage into small pieces.