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Persian Chicken Salad Recipe

By Craig Charles

This is one of my favorite recipes for a few reasons: itís very cheap to make, itís very easy to make, and itís nutrient-dense (read: healthy). Another plus is that it keeps very well, so consider making a lot of it to have leftovers throughout the week!

Have your knife ready because this dish is 90% about chopping. Youíll need the following things almost all of which will require chopping:

  • dill pickles
  • chicken
  • potatoes
  • carrots
  • eggs
  • mayo

Start by baking the chicken for 20-35 minutes (depending on thickness) at 350 degrees. If you want to make this step a little easier, pick up a rotisserie chicken that has already been baked.

While the chicken is baking, boil a large pot of water. Add peeled potatoes and carrots. Chop large potatoes in half so they cook faster. I recommend a ratio of 1.5 pounds of potatoes and 0.75 pounds of carrots for every pound of chicken, but you donít need to be super-precise: change the ratio however you like to produce the desired outcome.


The potatoes and carrots will need to boil for about 20-25 minutes. Theyíre done when a fork pierces them easily. With about 15 minutes remaining, add eggs (4).

While the pot is boiling and while the chicken is baking, add a huge glob of mayo and a bunch of diced pickles into a large bowl.


When the vegetables are done boiling, dice them along with the eggs and add to the bowl.


By the time this is finished, the chicken should be done baking. Slice the chicken into small bites and add to the bowl. Mix and season with plenty of salt and pepper. Serve on warm pita bread.


Voila! A delicious, easy to make, nutritious meal for you and your family! A family of four can be fed with this recipe using 2 pounds of chicken, 3 pounds of potatoes, and 1.5 pounds of carrots easily for under $20. Best of all: youíll probably have leftovers to pack in the kids lunch between a couple slices of bread!


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