Roasted Chicken Salad with Tarragon and Almond Recipe Courtesy of Chef Chris Baittinger

Plus, new lean-muscle building method Skinny Barre and a gluten-free diet—are they for you? We’ve got the answers.


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Roasted Chicken Salad with Tarragon and Almond (recipe)

My journey to find healthy recipes for our loyal readers led me to Chef Chris Baittinger—aka Chef Bait. Chef Bait is the executive chef for two nonprofit organizations:, and He recommends this dish for the healthy protein and delicious seasonings like tarragon. I personally love the word tarragon because it sounds like a character from “The Lord of the Rings.” Enjoy!

Roasted Chicken Salad with Tarragon and Almond

Serves 4-6 depending on portion size.

2 lb. roasting chicken
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
1 teaspoon ground sage
2 teaspoons garlic powder

Mix dry ingredients together in small bowl.

Rub dry mix all over exterior of the chicken.

Roast in a preheated, 350-degree oven for 20 minutes per pound, plus an additional 15 minutes. Insert an instant read thermometer into the inner thigh (without hitting the bone). When the internal temperature hits 160 degrees, remove chicken from the oven, cover with aluminum foil and let the carryover heat bring the final temperature to a minimum of 165 degrees F.

When the chicken has cooled enough for you to handle, remove the skin and pull all the meat off of the bones.

Shred the chicken by hand and add to a large mixing bowl.

Add the following to the bowl:
2 tablespoons finely minced, fresh tarragon
1 large clove of finely minced garlic
2 tablespoons of honey
1/2 cup lightly toasted almond slivers
3/4 tablespoon of kosher salt
1 teaspoon of fresh ground black pepper
1/2 of a large red bell pepper, small dice
2 ribs of celery, sliced lengthwise and finely diced
1/2 medium red onion, small dice
3 tablespoons fresh squeezed lemon juice
1 teaspoon freshly grated lemon zest
1 tablespoon sweet pickle juice
3/4 cup low-fat mayonnaise

Mix well with a wooden spoon. Add more salt and pepper if needed.

Serve on thin-sliced bread with vine-grown tomato slices, or on a bed of lettuce.

More from this edition of Get Healthy, Delaware!:
Skinny Barre, Gluten-free, or Not Gluten-free?, Health Events

» More from Get Healthy, Delaware! blog

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