Waldorf-style Whole30 Chicken Salad recipe with chicken, grapes, celery and almonds in an easy tahini dressing. Simple, delicious, and great for lunches! Paleo Recipes Dinner, Paleo Breakfast, Paleo Recipes, Paleo Diet, Paleo Snacks, Paleo
Prep time: Total time:
Yield: 6 Servings
Ingredients: 1/4 cup raw sliced almonds or raw walnut halves 2 cups 1/2-inch-diced cooked boneless skinless chicken breasts 1 1/2 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 Check below.
Instructions:
Step number 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.
After that, Place the diced chicken, grapes, celery, green onions, dill, and toasted nuts in a large bowl.
Step three, 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.
