This Whole30/Paleo Chicken Salad is inspired by Waldorf chicken salad. You can use grapes or dried cranberries (this will make the salad more juicy) and nuts (that will add on its crunchiness). You are not allowed to use diary in Whole30 recipes, so instead of using Greek yogurt, I added tahini!
- 1/4cup raw sliced almonds or raw walnut halves
- 2cups 1/2-inch-diced cooked boneless skinless chicken breasts
- 1 1/2cups seedless red grapes — halved
- 3medium stalks celery — diced (scant 1 1/2 cups)
- 1large green onion — thinly sliced (about 3 tablespoons), or 2 small/medium green onions
- 2tablespoons chopped fresh dill
- 1/4cup tahini
- 1/2teaspoon kosher salt — plus additional to taste
- 1/2teaspoon black pepper — plus additional to taste
- 1/8teaspoon garlic powder — plus additional to taste
- 1tablespoon apple cider vinegar
- 5tablespoons hot water — plus additional as needed
- Bib or romaine lettuce
- 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!
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