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Chicken Salad with Mayonnaise and Toast
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Ingredients
- boiled chicken½ chicken
- Yogurt2 containers
- Mayonnaise3 tbsp
- Olive Oil1 tbsp
- Salt and pepperto taste
- toast4 slices
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 330, protein 24, fat 18, carbs 18, fiber 1, sugar 5
Original steps
- After boiling the chicken, cut it into small strips.
- Mix the yogurt with the mayonnaise and olive oil, season with salt and pepper, and mix well.
- Toast the cubed toast slices in the oven until they turn golden brown.
- Pour the mayonnaise mixture over the sliced chicken and serve in a serving dish with the toasted croutons.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking