Chicken, Mushroom, and Walnut Salad

1. 1 Chicken thighspack 900 g ≈ $3.99 100 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Walnutspack 150 g ≈ $4.00 20 g
4. 4 Button mushrooms≈ $7.50 per kg 75 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Sunflower oil 8 ml
7. 7 Mayonnaise 25 g
8. 8 Salt 2 g

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

Method

1. Poach chicken¹ thighs in cold water until boiling, then simmer for 25 minutes until fully cooked—white meat, clear juices. Cool, remove skin, pick meat from bones, and chop into small cubes.

2. Hard-boil an egg for 10 minutes, cool in cold water, peel, and chop into cubes.

3. Finely chop mushrooms and onion⁵. Sauté in sunflower oil over medium heat for 8 minutes until golden and liquid evaporates. Cool.

4. Chop walnuts³ roughly with a knife.

5. Combine chicken¹, egg, mushrooms with onions⁵, and half the walnuts³. Season with salt and mix in mayonnaise.

6. Mound the salad, sprinkle with remaining walnuts³, and chill for 15 minutes before serving.

In short

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