Melt butter in a large skillet; add chicken, onion, celery and cook until chicken is cooked through. Add soup; stir and heat through. In a medium bowl, combine eggs, ¼ cup flour, cheese, chives, parsley, and salt. Add zucchini; mix well. Mix 3 Tbsp flour and 3 Tbsp cold water. Stir into chicken mixture, stirring constantly until mixture thickens. Drop by ¼ cup measurement onto a greased griddle or skillet and flatten slightly; cook until browned. Turn and brown second side. Spoon chicken mixture atop each pancake.

Remove center rib from kale and tear leaves into 3-4″ pieces. Toss with olive oil, paprika and salt. Spread in a single layer on a baking sheet. Bake at 400° F 12-15 minutes.

Make green salad with ½ head red leaf lettuce, 1 carrot, 1 stick celery and ½ cucumber. Set aside ½ for Day 4. Serve remaining salad with choice of dressing.