Food: Feasts Under $5 – Chicken Salad with Grapes and Rhubarb
It’s easy to forget that grapes are in season right now, and available to buy from local growers (Concord MA). They play a sweet counterpart to the sour rhubarb in this chicken salad, and their chewy texture balances the creaminess of the yogurt. I use non-fat Greek yogurt because it’s one of the few foods that tastes exactly the same with fat or without, and it has a very similar texture to mayonnaise. If you’re interested in this and other local, seasonal recipes that fit into the Feasts Under $5 category, check me out at the Boston Local Food Festival this Saturday at 11:15! Voila.
Chicken Salad with Grapes and Rhubarb:
1 lb chicken breast, cooked and diced
16 oz (most of 1 large container) non-fat Greek Yogurt
1/2 tsp dried tarragon
1 tbsp lemon juice
1/4 cup rhubarb
1/2 cup celery
3/4 cups concord grapes, halved
Combine celery, rhubarb, yogurt, lemon juice, grapes, and tarragon in a bowl. Mix in chicken to coat. Chill for 1 hour. Serve over lettuce, on bread, or just in a bowl.
Financial Analysis:
1 lb chicken breast: $8.50
Greek Yogurt: $3.79
Celery stalk: $0.20
Rhubarb stalk: $0.65
1 lb grapes: $4.00
Total: $17.14 or $4.28.
(Assumes use of pantry staples.)
