Shanghai-2 Chicken Salad with Mushrooms and Pineapple

1. 1 Chicken breast filletpack 800 g ≈ $7.23 70 g
2. 2 Button mushrooms≈ $7.50 per kg 40 g
3. 3 Onions≈ $1.60 per kg 9 g
4. 4 Sunflower oil 5 ml
5. 5 Walnutspack 150 g ≈ $4.00 20 g
6. 6 Hard cheesepack 200 g ≈ $2.70 40 g
7. 7 Canned sweet cornpack 340 g ≈ $1.00 40 g
8. 8 Canned pineapplepack 565 g ≈ $2.50 40 g
9. 9 Mayonnaise 30 g

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

Method

1. Poach chicken¹ breast in salted water for 20 minutes until fully cooked—white meat, clear juices. Cool and chop into bite-sized pieces.

2. Finely dice the onion³ and slice the mushrooms.

3. Sauté the onion³ in oil for 2 minutes, then add mushrooms and cook for 7–8 minutes until all moisture evaporates. Cool.

4. Chop the walnuts⁵ coarsely with a knife. Grate the cheese on a box grater.

5. Drain the corn and pineapple, then cube the pineapple.

6. Combine chicken¹, mushroom-onion³ mix, cheese, corn, and pineapple in a bowl. Toss with mayonnaise.

7. Top with walnuts⁵ and serve immediately.

In short

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