BOnus REcipes For Herb Roasted Chicken with Greens

Creamy Chicken Salad with Apples and Pecans


Though you can serve this salad as soon as it is made, it's even better when you refrigerate and let the flavors blend for an hour or two. 


  • 1/2 cup chopped cup pecans
  • 1 (4 pound) leftover roast chicken or one plain rotisserie chicken
  • 1 small Granny Smith Apple, chopped 
  • 1 cup chopped celery
  • 2 scallions, white and green parts chopped
  • 1/4 cup full fat mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • Juice of 1/2 lemon
  • 1/2 teaspoon dried dill (optional)
  • Kosher salt and freshly ground black pepper
  • 2 romaine lettuce hearts, washed and chopped
  • 2 ripe medium tomatoes, sliced, for serving


  1. Preheat oven to 350 degrees.

  2. Spread the pecans on a baking sheet and toast until fragrant and the nuts have darkened by a shade or 2, about 4 to 5 minutes. Cool, coarsely chop, and set aside in a large bowl. 

  3. Remove and discard the skin from the chicken and shred 3 cups meat. (Reserve the chicken carcass and whatever meat remains on the bones for the soup recipe found below.)

  4. To the large bowl holding the pecans, add the meat, apple, celery, and scallions.

  5. In a small bowl, stir together the mayonnaise, sour cream, Dijon, lemon juice, and dried dill, if using.

  6. Add the dressing to the chicken mixture and toss well to coat. Season with salt and pepper.

  7. Serve scoops of chicken salad on a bed of romaine, with sliced tomatoes (seasoned with salt and pepper) on the side.

About 15 grams carbs per serving (1/4 chicken salad mixture plus lettuce and tomatoes)

Slow-Cooker Chicken Noodle Soup

4 SERVINGS, with leftovers (about 10 or 11 cups total)

To avoid over indulging on tortillas, I limit this recipe to 2 mini (4 ½ inch) corn tortillas per serving then pile on the saucy fajitas for a knife and fork style fajita. The mini corn tortillas are only 6 grams of carbs each. You can also skip them altogether and just enjoy the fajitas and sauce on their own as a quick stew.

Pickled jalapeños (mild or hot) are a great low carb seasoning. They add a little heat and acidity and keep in the refrigerator for months. The brine can be used in place of vinegar.


  • 1 small onion, diced 
  • 2 medium carrots, roughly chopped 
  • 3 stalks celery, roughly chopped
  • 2 small zucchini, roughly chopped 
  • 2 garlic cloves, crushed and peeled
  • Handful of fresh parsley sprigs, plus 2 tablespoons chopped
  • 1 dried bay leaf
  • 1 leftover skinless chicken carcass (with some meat left on, from a roast or plain rotisserie chicken), halved
  • 1 tablespoon tomato paste
  • 4 cups low sodium chicken broth
  • 1 cup dry medium egg noodles, whole wheat or regular
  • 1 cup leftover cooked greens
  • Kosher salt and freshly ground black pepper 
  • Grated Parmesan, for garnish (optional)


  1. In a slow cooker, combine the onion, carrot, celery, zucchini, parsley sprigs, and garlic Set the chicken halves on top of the vegetables.

  2. Dissolve the tomato paste in the chicken broth and add to the slow cooker, along with 1 cup water.

  3. Cover and cook on high until vegetables are very tender, about 4 to 5 hours (6 to 7 hours on low). 

  4. Remove and discard bay leaf, garlic, parsley sprigs, and chicken bones (all of the meat should have fallen into the soup. If not, pick and add any remaining meat.) Stir in the noodles, leftover greens and chopped parsley. Cover and continue cooking until the noodles are tender, about 5 minutes more.

  5. Serve soup topped with grated Parmesan, if desired. 

About 15 grams carbs per serving (1 1/2 cups soup)