| 1/4 cup mayonnaise |
1 tablespoon |
$4.19 per 15 ounces
|
$0.20 |
| 2 teaspoons milk or cream |
2/3 teaspoon |
$3.49 per gallon
|
$0.00 |
| 1 teaspoon curry powder |
1/3 teaspoon |
$3.49 per 6 ounces
|
$0.01 |
| 1/8 teaspoon salt (more or less to taste) |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 cup chopped skinless boneless cooked chicken (rotisserie leftovers work well here) |
1/3 cup |
$0.98 per pound
|
$0.17 |
| 3/4 cup chopped apple, about 1 small to medium size (Honeycrisp, Braeburn, any favorite variety - I left skins on) |
1/4 cup |
$1.46 per pound
|
$0.10 |
| 1/3 cup diced celery |
1 tablespoon |
$1.99 per pound
|
$0.05 |
| 3 tablespoons raisins (I used golden) |
1 tablespoon |
n/a
|
|
| Romaine leaves (optional) |
1/3 romaine |
$2.19 per item
|
$0.73 |
| 2 tablespoons sliced or whole almonds to garnish (optional) |
2 teaspoons |
$4.79 per 6 ounces
|
$0.11 |
| Total per Serving |
$1.38 |
| Total Recipe |
$4.13 |
Curried Chicken Salad - Recipe Cost
Suggestions?