Healthy Eating
Whole30 Chicken Salad
Description
This Waldorf inspired Whole30 Chicken Salad recipe has me convinced that, in a hypothetical universe in which every Whole30 recipe is as easy and delicious as this one, I might actually not just survive on a Whole30/Paleo diet, I’d thrive.
Ingredients
- ¼ cup raw sliced almonds or raw walnut halves
- 2 cups 1/2-inch-diced cooked boneless skinless chicken breasts
- 1 ½ 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
- ¼ cup tahini
- ½ teaspoon kosher salt plus additional to taste
- ½ teaspoon ground black pepper plus additional to taste
- ⅛ 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
Directions
- 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!
