Chicken and Pineapple Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.23 70 g
2. 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
3. 3 Canned pineapplepack 565 g ≈ $2.50 40 g
4. 4 Onions≈ $1.60 per kg 25 g
5. 5 Mayonnaise 25 g
6. 6 Salt 1 g
7. 7 Ground black pepper 1 g

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

Method

1. Poach the chicken¹ breast in salted water for 20 minutes until fully cooked and no longer pink. Boil the egg for 10 minutes until fully hard-boiled. Cool both.

2. Cut the chicken¹ into small bite-sized pieces.

3. Chop the egg and onion⁴ finely.

4. Cube the pineapple and drain off any excess syrup.

5. Combine the chicken¹, egg, onion⁴, and pineapple in a bowl.

6. Toss with mayonnaise, season with salt and pepper, and mix well.