Feature · Review

Katie’s Korner: Creamy Chicken Salad

Katie DeLaPaz-Santillan

Online Editor

Katie’s Korner

Supporting yourself can be difficult, especially trying to make meals. In this column, I’m going to feature meals that are both simple and affordable, demonstrating step-by-step instruction along with pictures.

Creamy Chicken Salad

Prep time: 15-20 minutes

Servings: 5-6

– This meal is meant to be served cold.

Ingredients (Walmart prices) TOTAL- $10.18 (not including tax)

  • 2 Cans chunk chicken breast – $ 3.98
  • Great Value Mayo – $ 1.94
  • 2 cans Veg·all (7 mixed vegetables) -$1.14 each
  • Salt 
  • Pepper
  • Tostadas – $ 1.98

Instructions:

  1. First, you’re going to want to get a medium-sized bowl. Then taking a can opener or depending on the can pull the tab on top to open. Drain the chicken juice and dump it into the bowl. 

2. Take a fork and shred the chicken. 

3. Next take both cans of Veg-all, drain the liquid and then dump the remaining vegetables  into the bowl with the chicken. 

  1. Mix the vegetables and chicken together until blended evenly. 
  2. Now take two spoonfuls of mayo and continue mixing. You can add salt and pepper for your personal preference. 

6. Finally, when you have the mixture to your liking, take a tostada and spread the mixture on top of the tostadas.  

For bolder flavors you can add: 

  • Limes 
  • Spices like chilies
  • Hot sauce 
  • Salt
  • Pepper

Leftovers:

With the remainder of the chicken salad, store it in an airtight container and place it in the fridge (Do not heat up).

I hope you enjoy the delicious recipe

  • Katie’s Korner 

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