Budget Meal Idea: Kicked-Up Chicken Salad
Chicken is one of my favorite fast and easy meals. It's also rather frugal, especially if you can get multiple uses out of one chicken. (I can get 3 full meals for a family of six: Original roast, leftover chicken, stock for soup or risotto.)
With baseball games underway now, time is also of the essence, which is why I turn to chicken again. I can do the roasting part on the weekend when we're around home getting chores done. That's meal #1. Then with the leftover chicken, I shred it and turn it into chicken salad. This chicken salad can be tossed with lettuce for an easy salad dinner or lunch, spread on an open-faced roll and have cheese melted into it, tossed with pasta for a potluck, or simply pressed between two sides of a roll and a piece of crisp lettuce and carried straight to the ballgame to be eaten on the sidelines.
Tip: Don't want to roast the chicken? Buy a rotisserie from the deli. They usually average around $5, and you can still make stock and have it stretch.
Kicked-Up Chicken Salad
2 cups cooked, shredded chicken
¼ cup diced onions
¼ cup diced celery
2 tablespoons minced parsley
½ cup mayonnaise
1 lime, juiced
1 clove garlic, minced
1 tablespoon sriracha or chili hot sauce
Salt to taste
In a large bowl, mix together chicken, onions, celery, and parsley. In a small bowl, whisk together the mayonnaise, lime juice, garlic, and sriracha sauce. Stir the sauce into the chicken mixture. Salt to taste.
Refrigerate until ready to serve. Serve on rolls or in between bread, with crackers, topped with cheese and melted under a broiler, in pasta salad, rolled into large leaves of Boston lettuce, or any other way you can dream up for a cheap and easy meal.