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Waldorf-style Whole30 Chicken Salad recipe with chicken, grapes, celery and almonds in an easy tahini dressing. Simple, delicious, and great for lunches!

Whole30 Chicken Salad

almonds

chicken breasts

grapes

celery (diced (scant 1 1/2 cups))

onion

dill

tahini

salt

black pepper (plus additional to taste)

garlic powder (plus additional to taste)

apple cider vinegar

hot water (plus additional as needed)

Bib 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!

https://content.jwplatform.com/videos/rbKzUFjE.mp4

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