Wednesday, September 9, 2009

Chicken Salad for Any Night of the Week

A "basic" chicken salad made with local heirloom tomatoes, cucumbers from our Maine vacation, and Iggy's bread. Using chicken tenders (rather than breasts) makes this meal finish even faster!

It's difficult to find a more convenient weeknight meal than a giant salad. Only one ingredient (well, two if you include the toasted Iggy's bread I added tonight) require cooking. The rest of the ingredients are just chopped, diced and tossed together. In about 10 minutes (plus an overnight chicken defrosting; a microwave works just as well) you can have a plentiful meal for as many as you need!

In my first week taking classes in Cambridge (I feel like it is such a privilege to be taught across the river at the real Harvard) I discovered the Central Square Farmer's Market. I was shopping at the Harvest Coop when a friend from school passed by with a reusable bag full of veggies. I was picking up tomatoes, trying to figure out where they were from. All she said was, "The good ones are out there." Out there? Out where?? Well in the Harvest Coop parking lot, of course!

The prices in the farmer's market are by all standards affordable and the selection was incredible. The other veggie-seeking customers sifting through produce at the Harvest Coop on Mondays are clearly unaware (as I was) about the treasure trove of goodies right out back!

Here are the details:
Central Square Farmer's Market
Bishop Allen Dr. and Norfolk St. (Parking Lot behind the Harvest Coop)
Monday, 11:30am-6:00pm
June 1 - November 23

"Basic" Chicken Salad Meal Cost (for 2)
Chicken (4 frozen tenders from TJ) ~ $3.00
Iggy's Bread ~ $2.75
Lettuce (1 head of romaine) ~ $1.50
Tomato (1 large) ~ $0.50
Cucumbers (1 medium) ~ $0.50
Red pepper (1/2 large) ~ $0.50
EVOO and Balsamic Vinegar ~ $0.25

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