Dinner for 2
Keto Chicken Salad
Cooked chicken, celery, and onion are coated in a creamy mustard dressing with lemon and garlic.
$6.39for 4 servings
$1.60 per serving$6.39 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.
The amounts listed are small for a full dinner, so this price per serving is likely low. Plan on a side or a bigger portion.
Photo: foodfaithfitness.com
- 10 minstart to table
- Easydifficulty
- 2servings (the source says 4, which counts pieces)
- $typical cost tier
AmericanDairy-freeGluten-freeBudgetFamilySide dishesLunchesDinnersNo-cookSummer
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Juice, soda and mixers$0.04/oz typical | 0.5 oz | $0.02Typical price |
| Chicken breast, boneless$3.49/lb typical | 0.65 lb | $2.18Typical price |
| Celery$2.29 each typical | a little | $0.29Typical price |
| Red onions$1.49/lb typical | a little | $0.12Typical price |
| Total for the servings shown | $3.20 | |
Pantry staples you likely have
Mustard, mayo, ketchupDried spices (cumin, paprika, chili powder, oregano)Salt and pepper
Not included in the cost.
Ingredients
- 1/2 cup mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- salt and pepper (optional)
- 2 cups cooked chicken
- 1/2 cup celery
- 1/4 cup red onion
Steps
- Chop the cooked chicken, celery, and red onion into small pieces.
- Whisk the mayonnaise, Dijon mustard, lemon juice, and garlic powder in a medium bowl.
- Fold in the chicken, celery, and onion until evenly coated.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Season with salt and pepper, then chill or serve immediately.
Swaps
- Chicken breast, boneless for Chicken thighs, bone-in or bonelessabout $1.20/lb less at typical prices
- Red onions for Onionsabout $0.20/lb less at typical prices
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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