Chicken, Pineapple, and Walnut Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.23 90 g
2. 2 Walnutspack 150 g ≈ $4.00 25 g
3. 3 Hard cheesepack 200 g ≈ $2.70 35 g
4. 4 Canned pineapplepack 565 g ≈ $2.50 80 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Mayonnaise 25 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—white meat, clear juices. Cool completely.

2. Shred the cheese on a large grater.

3. Chop the walnuts² roughly by hand.

4. Mince the garlic⁵, drain the pineapple, and cut it into small chunks.

5. Pull the cooled chicken¹ into shreds.

6. Combine all ingredients, toss with mayonnaise, and mix well.

7. Let the salad sit for 10 minutes before serving.

In short

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