Chicken, Bean, and Mushroom Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.23 80 g
2. 2 Canned red beanspack 400 g ≈ $1.10 65 g
3. 3 Onions≈ $1.60 per kg 15 g
4. 4 Cucumbers≈ $3.67 per kg 17 g
5. 5 Button mushrooms≈ $7.50 per kg 35 g
6. 6 Vinegar 9% 6 ml
7. 7 Mayonnaise 30 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 Green onionspack 50 g ≈ $1.30 10 g
11. 11 Sunflower oil 5 ml

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, then cool and chop into cubes.

2. Finely dice the red onion³, cover with vinegar and boiling water, and let sit for 5 minutes before draining the liquid.

3. Slice the mushrooms and sauté in oil for 5–7 minutes until golden, then cool.

4. Chop the cucumbers⁴, rinse and pat dry the beans, and slice the green¹⁰ onion³.

5. Combine the chicken¹, beans, mushrooms, cucumbers⁴, and red onion³, then fold in the green¹⁰ onion.

6. Season with salt and pepper, toss with mayonnaise, and mix well.

In short

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