Whole30 Chicken Salad
Ingredients
The salad
-
2
cups
cooked boneless skinless chicken breasts, diced
-
1½
cups
seedless red grapes, halved
-
3
medium stalks
celery, diced
-
3
tablespoons
green onion, thinly sliced
-
¼
cup
raw sliced almonds or walnut halves
-
2
tablespoons
fresh dill, chopped
The dressing
-
¼
cup
tahini
-
½
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
⅛
teaspoon
garlic powder
-
1
tablespoon
apple cider vinegar
-
5
tablespoons
hot water
For serving
-
to taste
Bib or romaine lettuce
Instructions
- Preheat the oven to 350°F and toast the nuts on a baking sheet for 6 to 10 minutes until fragrant.
- In a large bowl, combine the diced chicken, grapes, celery, green onions, dill, and toasted nuts.
- In a separate small bowl, whisk together tahini, salt, pepper, garlic powder, apple cider vinegar, and hot water until smooth.
- Pour the tahini dressing over the chicken mixture and toss to coat.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Refrigerate for 2 hours if time allows, then serve in lettuce cups.
Nutrition Facts (estimated)
Servings
6
Calories
208
Total fat
10g
Total carbohydrates
9g
Total protein
22g
Sodium
20mg
Cholesterol
49mg
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