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Food: Feasts Under $5 – Chicken Salad with Grapes and Rhubarb

September 28, 2011

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.)

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