Whole30 Chicken Salad
Waldorf-style Whole30 Chicken Salad recipe with chicken, grapes, celery and almonds in an easy tahini dressing. Simple, delicious, and great for lunches!
Servings: 6 servings
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
- 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.
- Place the diced chicken, grapes, celery, green onions, dill, and toasted nuts in a large bowl.
- 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.
- 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!
Notes
- *To cook the chicken in the Instant Pot, see this post for Instant Pot Chicken.