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Whole30 Chicken Salad

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

Prep Time
20 mins
Total Time
20 mins
Servings: 6 servings
Calories: 208 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Place the diced chicken, grapes, celery, green onions, dill, and toasted nuts in a large bowl.
  3. 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.
  4. 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

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

% 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.