Wednesday, September 2, 2009

Foodie Tip: Chicken Stretch

Most everyone is finding their wallet a little thinner these days and I love finding recipes that really let me stretch my pennies without too much compromise. We all know the price of boneless skinless chicken breast is pretty high and rather than make a less healthy substitution I try to make more with less. My dinner tonight fed four and only used two skinless boneless chicken breast halves. Nice. I used shredded chicken and piled it on top of a healthy serving of shredded Napa cabbage. I garnished the dish with soy nuts, red pepper, snap peas, carrots, cilantro, and toasted sesame seeds.

My Mom makes a Chinese Chicken Salad that is a total winner and it has become a family favorite around our house, too. Her dish features crunchy wontons, almonds and romaine lettuce. The chicken, however, is the key to her entire dish and a big reason my "dinner on the cheap" was such a success this evening. The chicken marinates after it has been cooked so the marinade can double as a dressing. Genius! Here is her chicken recipe...

Cook four boneless skinless chicken breast halves
by either poaching or baking until cooked through.
In a small bowl combine:
1t salt
1/2t pepper
3T wine vinegar
3T soy sauce
2T sugar
1/2 C canola oil
Shred the chicken and pour the dressing over the meat.
Let it sit for several hours covered in the refrigerator until ready to use.

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