Tender Salad with Tiger Skin Dressing

1. 1 Prunespack 200 g ≈ $3.50 40 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 100 g
3. 3 Walnutspack 150 g ≈ $4.00 16 g
4. 4 Cucumbers≈ $3.67 per kg 35 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 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. Poach chicken² breast in salted water for 20 minutes until fully cooked (white meat, clear juices), then cool.

2. Parboil prunes¹ in boiling water for 15 minutes, drain, pat dry, slice into halves, and place in a serving dish.

3. Cut chicken² into cubes and layer over the prunes¹, then sprinkle with chopped walnuts³.

4. Mix mayonnaise with sour⁷ cream and finely chopped dill⁸, then pour over the chicken² layer.

5. Slice cucumber⁴ and layer on top, followed by chopped hard-boiled egg. Drizzle with dressing and chill for 15 minutes.