Winter Evening Chicken Salad with Walnuts and Pomegranate

1. 1 Chicken breast filletpack 800 g ≈ $7.23 100 g
2. 2 Bell peppers≈ $6.00 per kg 60 g
3. 3 Tomatoes≈ $4.67 per kg 80 g
4. 4 Hard cheesepack 200 g ≈ $2.70 30 g
5. 5 Walnutspack 150 g ≈ $4.00 20 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Parsleypack 50 g ≈ $1.50 5 g
8. 8 Mayonnaise 30 g
9. 9 Pomegranatepack 1 pcs ≈ $2.50 0.2 pcs
10. 10 Salt 1 g
11. 11 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 boiling water for 20 minutes until fully cooked (white inside). Cool in the broth for 10 minutes.

2. Cut the cooled chicken¹ into small cubes.

3. Seed and dice the bell² pepper into small cubes. Dice the tomatoes³ the same size.

4. Cube the cheese and finely grate or chop the walnuts⁵.

5. Mash the garlic⁶ and finely chop the parsley⁷. Mix with mayo and black pepper.

6. Combine the chicken¹, peppers, tomatoes³, cheese, and walnuts⁵ in a bowl, dress with the mayo, and toss.

7. Pick the pomegranate⁹, sprinkle the seeds over the salad, and serve immediately.

In short

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