One of the myths of healthy whole foods is that they are expensive. I take issue with this and present this recipe as a case in point.
Constructed Chicken & Baby Potato Salad – Two servings
Ingredients.
½ Cooked chicken breast, cut into quarter-inch slices [Buy an organic roasting chicken two-pack at Costco for $9.99 – ½ chicken breast equals $2.50]
2 Fresh farm eggs, hard boiled, shelled and split in two [I buy a dozen farmers eggs a week at the Farmers Market for $6.00 a dozen - $1.00 for two eggs]
1 Bunch farmers market red lettuce [$ .50].
10 Baby organic potatoes, boiled [$1.50]
½ Vidalia onion, sliced thin [$ .50]
Herbs to taste.
Salt and pepper to taste.
2 Tablespoons butter [$ .25].
Total entrée cost - $3.12 per person.
Preparation.
Roast your chicken as you prefer and bring to room temperature or reserve in the refrigerator. Boil the baby potatoes until tender, bring to room temperature and toss with half the butter, herbs and salt and pepper. Sauté the sliced onion in half the butter until just lightly browned. Add to the potatoes and toss.
Presentation.
On two salad dishes arrange the lettuce on half of each plate. Display the sliced chicken across the lettuce. Spoon the potatoes and onions on the other side of each dish. Place the egg haves in between. Sprinkle chopped herbs on top. Salt and pepper to your taste. Lightly splash with a simple vinaigrette and serve.
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