Tender Salad with 'Tiger Skin'

1. 1 Prunespack 200 g ≈ $3.50 40 g
2. 2 Whole chickenpack 1.6 kg ≈ $7.10 65 g
3. 3 Walnutspack 150 g ≈ $4.00 16 g
4. 4 Cucumbers≈ $3.67 per kg 35 g
5. 5 Eggspack 10 pcs ≈ $1.89 1.5 pcs
6. 6 Mayonnaise 11 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 20 g
8. 8 Dillpack 50 g ≈ $1.80 4 g

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

Method

1. Soak the prunes¹ in boiling water for 15 minutes. Drain, slice, and place in a serving bowl.

2. Cut the chicken into bite-sized pieces and arrange over the prunes¹.

3. Break walnuts³ into chunks and scatter over the chicken.

4. Mix mayonnaise with sour⁷ cream. Stir in finely chopped dill⁸.

5. Drizzle the first layer with the sauce.

6. Slice cucumbers⁴ and place them in the bowl.

7. Chop hard-boiled egg whites and layer them over the cucumbers⁴. Drizzle with sauce again.