Whole30 Chicken Salad. A twist on classic waldorf chicken salad that’s Whole30 and Paleo approved! Made with grapes, almonds, celery, and an easy tahini dressing, you can use it for Whole30 chicken salad lettuce wraps, a waldorf chicken salad sandwich, or enjoy as is.
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Whole30 Chicken Salad

Yield: 6 servings
Prep Time:
20 mins
Total Time:
20 mins
Waldorf-style Whole30 Chicken Salad recipe with chicken, grapes, celery and almonds in an easy tahini dressing. Simple, delicious, and great for lunches!

Ingredients

  • 1/4 cup raw sliced almonds or raw walnut halves
  • 2 cups 1/2-inch-diced cooked boneless skinless chicken breasts
  • 1 1/2 cups seedless red grapes — halved
  • 3 medium stalks celery — diced (scant 1 1/2 cups)
  • 1 large green onion — thinly sliced (about 3 tablespoons), or 2 small/medium green onions
  • 2 tablespoons chopped fresh dill
  • 1/4 cup tahini
  • 1/2 teaspoon kosher salt — plus additional to taste
  • 1/2 teaspoon black pepper — plus additional to taste
  • 1/8 teaspoon garlic powder — plus additional to taste
  • 1 tablespoon apple cider vinegar
  • 5 tablespoons hot water — plus additional as needed

For serving:

  • Bib or romaine lettuce

Instructions

  1. Toast the nuts: Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 6 to 8 minutes (for almonds) or 8 to 10 minutes (for walnuts) until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. If using almonds, transfer to a small bowl; if using walnuts, transfer to a cutting board, then let cool a few minutes and roughly chop.
  2. Place the diced chicken, grapes, celery, green onions, dill, and toasted nuts in a large bowl.
  3. In a small bowl, add tahini, salt, pepper, and garlic powder. Whisk to combine. Add the apple cider vinegar, then the hot water, and stir until smooth. Add additional hot water 1 tablespoon at a time, until you have a smooth, pourable sauce that seems like a thick dressing.

  4. Pour the tahini mixture over the chicken mixture and toss to coat. Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours. Serve piled inside lettuce cups and enjoy!

Recipe Notes

Course: Main Course
Cuisine: American
Keyword: Whole30 chicken salad, Whole30recipes

Nutrition Information

Amount per serving (1 of 6, about 3/4 cup) — Calories: 208, Fat: 10g, Saturated Fat: 1g, Cholesterol: 49mg, Carbohydrates: 9g, Fiber: 2g, Sugar: 5g, Protein: 22g

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