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This $10 dinner was inspired by and purchased at a local farmer's market. Seasonal vegetables tend to be much cheaper directly from the source. A total of about $5.00 was spent on the veggies for this salad.
|3 large tomatoes|
|1 bunch fresh basil|
|1/2 bunch green onions|
|Veggies = $5|
|1 lb. boneless chicken breasts||$2.69|
|Balsamic Vinagrette Salad Dressing||$2.00|
|Total Cost = $9.69|
Chop green onions, using all the white and most of the green parts. Basil should be cut into small ribbons. The best way to do this is to stack the leaves together, roll them up (like a cigar) and slice across the roll. I usually do a couple of passes lengthwise to avoid very long pieces. Add a small amount of salad dressing to coat all the vegetables and mix well. Place in refrigerator until serving time. This should be allowed to set for at least 20 minutes so the flavors can meld. You could make this the night before, if necessary.
Heat a lightly oiled grill pan over medium heat. Salt and pepper the chicken breasts on both sides. Grill for about 4-5 minutes on each side, until cooked through. Allow to rest for 5-10 minutes and coarsely chop. You could also grill this on a barbecue or broil it in the oven. Place chicken on top of salad, either in main bowl or individual servings. This salad can get a bit juicy so I use a slotted spoon to serve in into individual bowls, leaving the juice. It is also easier to make sure everyone gets equal servings of chicken that way.