INGREDIENTS (Serves 6)
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3 chicken breasts, cooked
1/2 head green cabbage, roughly chopped
4 large celery stalks, roughly chopped
1 bunch scallions, whites only, roughly chopped
1 bunch parsley, stems mostly removed
1 package fresh chives (about 1/2 oz)
2 large sprigs fresh tarragon leaves
3 cloves garlic
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1 tbsp anchovy paste
Zest of 2 lemons
Juice of 1 lemon
Kosher salt and freshly cracked black pepper to taste
For serving: low carb bread
PREPARATIONS
1. Add the cooked chicken breasts to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until finely shredded. Alternatively, shred by hand and transfer to a large mixing bowl.
2. In a food processor, combine the celery, scallion whites, parsley, chives, tarragon, and garlic. Pulse until finely minced, then add to the bowl with the shredded chicken.
3. Add the chopped cabbage to the food processor and pulse until finely chopped and uniform in texture. Transfer to the mixing bowl.
4. In a small bowl, whisk together the mayonnaise, Greek yogurt, anchovy paste, lemon zest, lemon juice, salt, and black pepper until smooth and creamy.
5. Pour the dressing over the chicken mixture and toss until evenly combined. Taste and adjust seasoning if needed.
6. Serve on low carb bread or enjoy on its own.
For best flavor, refrigerate for 30 minutes before serving to allow the herbs and dressing to fully develop.
Serves 6. Approximately 1 cup chicken salad per serving, without bread.
This is a Step 1 Approved Recipe.
FOR JOURNALING ON THE F FACTOR DIET:
3g carbohydrate, 3g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING:
Approximately 290 calories, 32g protein, 6g carbohydrate, 3g fiber, 14g fat
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