Starters for 4
- 200g chicken breast (65p)
- 300g fresh broccoli (50p)
- 3 tomato (33p)
- Mayonnaise (already in the house)
- 1chicken stock cube
- Black pepper
- garlic granules
- 1 mini baguette (29p)
Bought a whole chicken of 1.350kg for £3.50 for the full menu. It works at 30p per 100g of chicken.The tomato was bought in the supermarket at 69p per pack of 6. So, total spent for the starter £1.77 or £0.44p person.
Rinse the chicken breasts and place in a small pan with 500ml water, black pepper and a whole chicken stock cube. Boil for 12 to 15 minutes.
Meanwhile, prepare the broccoli by just cutting a collecting just the florets. It is almost like ricing the broccoli. This is the only bit of the salad that takes long. In order to have a tender but crunchy salad, the bits used from the broccoli must just be the green bits.
Once all the florets have been collected, put the broccoli in a heat proof dish and cover with boiling water. Leave in boiling water for 1 minute or 1 minutes and a half. Then pour in a colander to get rid of the hot water, then rinse immediately with a very cold tap water to stop the vegetable softening. Set aside in the colander to remove any excess water.
Rinse and dice the tomatoes in about the same size as the broccoli floret about half a Cm square. Put the dice tomato in a colander to allow excess water to drip away as you prepare the other ingredients. Set aside.
Now back to the chicken. Once it is cooked to your taste, remove from the pan and allow few minutes to cool down before dicing in as small a pieces as the tomato and the broccoli florets.
Now that all the ingredients are ready, combine the broccoli, chicken, tomato in a large bowl. Add black pepper, salt, garlic granules, 4 heaps tablespoons of REAL mayonnaise and mix well. Taste and adjust seasoning if necessary.
Transfer into a serving bowl, cover with cling film and refrigerate for at least an hour before serving.
Serve as suggested with a piece of baguette. Enjoy.