Meals Under $1.50: Easy Mexican Chicken Salad Recipe with Pictures
I can't remember which cookbook I was using when I first made this recipe. In fact, I may not even have it anymore. But this is such an easy recipe, that once you've made it, it's hard to forget.
Most Mexican salads have a form of ground beef in them. This one however, has chunks of chicken. The chicken is flavored in an unusual way and with unusual ingredients for a Mexican dish. In fact, if you were to choose not to use picante sauce, and to omit the chips, then add in some mandarin orange slices and sprinkle with chinese noodles, this would make a delectable Asian salad.
What I like the most about this recipe is how quickly it can be prepared, and how good it tastes. Have I piqued your curiosity yet?
Ingredients:
2 small chicken breasts
2 T. oil
2 T. soy sauce
1 head of lettuce, washed and torn
2 corn tortillas
1 tomato, chopped
1 cup grated cheese - I like to use extra sharp cheddar because less tastes like more.
salad dressing - french, ranch, or blue cheese
picante sauce, optional
Making Tortilla Strips:
Preheat oven to 350 degrees.
Cut the tortillas in half, and then cut all 4 halves into short 1/4 wide strips.
Spread out on baking sheet and spray with cooking spray (such as PAM).
Bake for 10 minutes.
Debone and remove skin from 2 chicken breasts.
Cut into small pieces.
Add 2 T. oil and 2 T. soy sauce to frying pan or wok. Heat on medium high.
Add chicken, browning on all sides. Make sure that chicken is cooked through well.
Prepare 4 plates. Wash and tear lettuce. Arrange on plates
Cut up tomato and divide between plates.
Sprinkle each plate with 1/4 cup grated cheese.
Place 1/4 of the chicken on top of each salad.
Top with 1/4 of the tortilla strips. (This picture shows crushed tortilla chips instead because we had some leftover. That is another way to save money - by using things up through the use of substitutions when they work in the recipes.) The tortilla strips are much crunchier and chewier than the crushed chips are.
Top each salad with 2 T. of salad dressing. Serve and enjoy!
Cost Analysis:
1/2 small chicken breasts = .50 / serving
1/2 T. oil = .05 / serving
1/2 T. soy sauce = .05 / serving
1/4 head of lettuce = .30 / serving
1/2 tortilla = .05 / serving
1/4 tomato = .10 / serving
1/4 cup grated cheese = .25
2 T. salad dressing = .20
Equals $1.40 total cost per serving. You can even splurge for the optional picante sauce.
All Rights Reserved
Copyright © 2012 Cindy Murdoch (homesteadbound)
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