This recipe is a combination of a modified Zone diet recipe and the chicken salad that’s sold at Whole Foods Markets. I developed it for a client that wanted low carb lunches.  They liked it so much that they wanted me to make it for every service and one of my kids started calling them “The Chicken Salad People”!

I like to roast a whole chicken breast for this recipe because it will have more flavor and be less dry, but you can poach a boneless skinless chicken breast and use this instead.
Tarragon Chicken Salad
Serves: 2-3
 

Ingredients
  • 2 cups Cooked Chicken — chopped coarsely
  • 2 tbsp Mayonnaise
  • 2 tbsp Greek Yogurt — low fat
  • 1 cup Red Grapes — cut in half
  • 1 cup Celery — sliced thinly
  • 1 tsp Tarragon — dried (or one tablespoon fresh)
  • 2 tbsp Walnuts — toasted and chopped
  • 1 tbsp Shallots — minced

Instructions
  1. Season chicken with salt and pepper and roast.
  2. Cool slightly.
  3. Remove from bone and chop into ½ inch cubes.
  4. Mix chicken, mayo, yogurt, grapes, celery, shallots, walnuts and tarragon.
  5. Season with salt and pepper to taste

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Chicken Alfredo Recipe
 

Ingredients
  • 3 cup Heavy Cream
  • 4 tbsp unsalted butter
  • 1 clove Garlic — minced
  • 16 oz pasta — fettucini (preferably fresh)
  • 1½ cups Parmesan Cheese — grated
  • ¼ tsp nutmeg
  • 4 6 oz Chicken Breasts
  • ½ cup White Wine

Instructions
  1. Season each chicken breast with salt and pepper and brown on both sides in 1 tablespoon of butter and 1 tablespoon of olive oil. When chicken is done, slice into ½ inch slices.
  2. Bring 3 cups heavy cream, garlic and butter to a simmer in a 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to about 2 cups, about 12 to 15 minutes. Stir in Parmesan cheese, nutmeg, and white wine and continue to simmer for 5 minutes.
  3. Place cooked pasta in a large bowl. Pour in alfredo sauce and add sliced chicken. Toss to combine and serve.

 

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