Pistachio Chicken Salad

Pistachio Chicken Salad

Follow this blog with Bloglovin’

When you are slashing your budget on groceries, sometimes you are forced to get creative in the kitchen. Kyle and I, in our Dave Ramsey ways, are trying to find every penny we can for our wedding. Right now, we are working on a budget of $200/month for groceries.

Where are we trying to cut down our money? NOT on produce, that’s for sure. Produce is generally one of the cheaper sections of the grocery bill anyhow.

We are cutting out some dairy, limiting Chobani and Laughing Cow purchases. No more Kashi Go-Lean. We are also changing the type of meat we buy.

With a larger grocery budget, I’d purchase 4 pounds of fresh chicken breast for $10. Unfortunately, the $8/pound organic chicken breast is most definitely not in the budget. Chicken is a staple for us meat eaters, but we needed to re-evaluate what we’re doing to try and save some money. That 4 pounds of chicken breast doesn’t last very long once we have it prepped.

Insert chicken leg quarters. You can buy a 10 pound bag for $6-7.50 (at Walmart). Talk about a money saver. Yes, you lose some of the weight once it’s cooked down and de-boned, but the end result is still more food. 

We have a special way to cook this chicken to my liking. I’m picky with chicken. I don’t like to eat it off the bone, I like darker chicken meat shredded. And I definitely don’t like to pick little bones or cartilage out of my bites of food at lunch. (Gag.) Here is our fool proof way for bone-free shredded chicken thigh meat.

Crockpot Chicken Leg Quarters

Ingredients

  • 1 1/2 cup chicken broth
  • 10 pound bag chicken leg quarters
  • salt and pepper

Preparation

  1. Add chicken legs and chicken broth to large crock pot. Cover in salt and pepper.
  2. Cook on low for 1 hour, cook on high additional 3-3.5 hours until cooked.
  3. Remove chicken from crock pot and put in a covered bowl. Store in refrigerator overnight.
  4. Chicken is ready to pick and shred from the bone!

*Note: When we have more time, we will cook chicken for 6 hours on low. This is more of a week night prep when you’re shorter on time in the evenings to get prep work done!


Alright, so let’s get to the creative part!

I will get bored with plain old shredded chicken after a while, whether it be dark or white meat. Since I’m not going out to buy new ingredients all the time like I normally would be, I went to the pantry to see what I could scrounge up. Let me introduce you to Pistachio Chicken Salad.


Pistachio Chicken Salad

Prep

Total

Yield 2

Ingredients

  • 8 oz shredded chicken meat
  • 1/3 cup pistachios
  • 1/3 cup red onion, diced
  • 1/3 cup Chobani greek yogurt
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper

Instructions

  1. Chop pistachios into 1/4-1/3 sized pieces.
  2. Add all ingredients into a bowl. Mix thoroughly.
  3. Serve chilled.

Courses Quick Meals

This salad was delicious on top of sliced green pepper! You can bet that’s how I ate the one in the picture!

Want to learn more ways to cut down your grocery bill? See my Living on a Budget: Eating Healthy post!

_
Tell me…
Do you like pistachios? Do you ever put nuts in chicken salad?

Back to Top