Spicy Chicken and Bean Salad

1. 1 Whole chickenpack 1.6 kg ≈ $7.10 35 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 8 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Finely chop the onion³, pour over vinegar and boiling water, and let sit for 5 minutes

2. Chop the mushrooms to your liking

3. Slice the cucumbers⁴ and add to the marinated onion³

4. Rinse the beans and add to the bowl

5. Shred the cooked chicken, discarding bones, and cut into bite-sized pieces

6. Add green onion³, season with salt and pepper, then toss with mayonnaise

In short

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