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 almonds raw, sliced, or raw walnut halves
- 2 cups chicken breast cooked, boneless skinless, 1/2-inch-diced
- 1 ½ cups red grapes halved, seedless
- 3 celery diced (scant 1 1/2 cups, medium stalks
- 1 green onion thinly sliced (about 3 tablespoons), or 2 small/medium green onions, large
- 2 tablespoons dill chopped, fresh
- ¼ cup tahini
- ½ teaspoon kosher salt plus additional to taste
- ½ teaspoon black pepper plus additional to taste, ground
- ⅛ teaspoon garlic powder plus additional to taste
- 1 tablespoon apple cider vinegar
- 5 tablespoons water plus additional as needed, hot
For serving:
- romaine lettuce or Bib 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. To bake the chicken, see this post for Baked Chicken Breast.
Nutrition Information
Show Details
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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