Whole30 Chicken Salad
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Prep Time
20 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
208 kcal
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Course
Main Course
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Cuisine
American
Whole30 Chicken Salad
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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!
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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
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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. To bake the chicken, see this post for Baked Chicken Breast.
Nutrition Information
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Serving
1of 6, about 3/4 cup
Calories
208kcal
(10%)
Carbohydrates
9g
(3%)
Protein
22g
(44%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
49mg
(16%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1of 6, about 3/4 cup | |
| Calories | 208kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 49mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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