Beet carrot and chicken salad (total cost 31p)
- 1 chicken leg (left over) – Can be bought ready made
- 10 to 15 pitted black olives – 5p (a jar of 700g cost 99p in the 99p store)
- 10 cherry tomatoes – 11p (got about 30 -35 cherry tomatoes for 40p in Lidl)
- 1 medium precooked beetroot – 10p (4 beetroots cost 40p in Lidl)
- 100g grated carrot – 5p
- Sea salt & pepper
- Vegetable oil
- Apple cider vinegar
- Dry garlic
The unpriced ingredients are already available in the house.
For the vinaigrette:
Mix 1 teaspoon of real mayonnaise, 2 tablespoons vinegar, 2 tablespoon of oil, sea salt and a pinch of garlic granules. Whisk, taste and adjust seasoning. When it is ready, pour in a small jar.
Rinse the beetroot and thinly slice it.
Strip the meat off the chicken leg and flake it.
If you haven’t done so yet, peel and grate the carrot. Keep all elements separated for now. Do not rinse the pitted olive, but wash the tomatoes.
In the lunch box, be careful about the way you layer the elements of
the salad to avoid your carrot for example catching the colouring of the beetroot or the chicken turning red. When you are ready for your lunch, you want everything looking fresh and colourful.
Bearing that in mind, here is how I recommend that you layer your lunch box especially if beetroot is
involved: Put the beet in the bottom, add the olives and then the cherry tomato. Now, the chicken strips and finish off with the grated carrot on top.
At lunch time, just flip the content of the lunch bowl in your plate and add the vinaigrette. Enjoy!
Next up, the hot lunches and few sweets.