Dinner for 2
Chicken Salad with Pine Nut Dressing
Poached chicken and crisp vegetables pair with a tangy pine nut dressing for a fresh Korean-style salad.
$13.00for 4 servings
$3.25 per serving$13.00 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: koreanbapsang.com
- 25 minstart to table
- Mediumdifficulty
- 2servings as written
- $$typical cost tier
KoreanDairy-freeGluten-freeBudgetSide dishesLunchesDinnersSummer
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Nuts and seeds$0.70/oz typical | 1.25 oz | $0.79Typical price |
| Juice, soda and mixers$0.04/oz typical | 0.5 oz | $0.02Typical price |
| Garlic$0.75 each typical | 0.25 | $0.24Typical price |
| Chicken breast, boneless$3.49/lb typical | 0.5 lb | $1.75Typical price |
| Onions$1.29/lb typical | 0.1 lb | $0.13Typical price |
| Celery$2.29 each typical | a little | $0.11Typical price |
| Carrots$1.09/lb typical | a little | $0.09Typical price |
| Romaine and salad greens$2.49 each typical | a little | $0.25Typical price |
| Radishes, turnips, rutabaga$1.99/lb typical | 0.25 lb | $0.47Typical price |
| Bell peppers$2.49/lb typical | 0.2 lb | $0.47Typical price |
| Cucumbers$0.89 each typical | 1 | $0.89Typical price |
| Total for the servings shown | $6.50 | |
Pantry staples you likely have
VinegarMustard, mayo, ketchupSugar and brown sugarSalt and pepperDried herbs, spices and seasoning blends
Not included in the cost.
Ingredients
- 4 tbsp pine nuts
- 1 tbsp rice vinegar
- 1 tbsp lemon juice
- 2 tbsp water
- 1 tsp hot mustard paste - gyeoja
- 1 tbsp sugar
- 1/2 tsp minced garlic
- salt to taste (optional)
- 1 chicken breast
- 1/4 onion
- 1/2 stalk celery
- 1/2 carrot
- 3 cloves garlic
- 1 bay leaf - optional
- 1 handful spring mix or other salad vegetables of choice
- 2 1/2 red radishes
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1 small kirby cucumber
Steps
- Place the chicken, onion, celery, carrot, garlic, and bay leaf in a 2-quart saucepan, cover with water, and simmer for 15 minutes until the chicken reaches 165 F.
- Remove the chicken and vegetables, cool them for 3 minutes, then shred the chicken and slice the vegetables.
- Crush the pine nuts and whisk them with the vinegar, lemon juice, water, mustard, sugar, minced garlic, and salt for 3 minutes.
- Slice the radishes, bell peppers, and cucumber into thin pieces.
- Toss the spring mix, sliced vegetables, shredded chicken, and dressing in a large bowl for 2 minutes.
Swaps
- Chicken breast, boneless for Chicken thighs, bone-in or bonelessabout $1.20/lb less at typical prices
- Carrots for Sweet potatoesabout $0.20/lb more at typical prices
- Onions for Red onionsabout $0.20/lb more at typical prices
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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