🥗🍗 Chicken Waldorf Salad 🍗🥗 (Whole30, Paleo)

 
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Sometimes simplicity is key when meal prepping, and it doesn’t get much simpler than this Chicken Waldorf Salad! Diced Chicken, Grapes, Celery, and Green Onion are tossed in a Tahini Dressing seasoned with Fresh Dill, Garlic Powder, Salt & Pepper then finished off with pieces of chopped Pecans‍. Try using sliced Almonds or skip this step completely for a Nut-Free version🥜 This recipe is also Dairy/Soy/Gluten/Refined Sugar Free and absolutely “Dill”-icious! I started making this dish over the Summer and it’s became a staple ever since! Eat it with a fork, in a lettuce wrap, or with carrots and you’ve got a protein packed meal on the go!

INGREDIENTS

  • 1/2 cup Almonds or Walnuts, sliced or chopped

  • 1 1/2 lb Boneless Skinless Chicken Breast, cooked and diced into small cubes 

  • 3 cups Seedless Red Grapes, cut into quarters

  • 6 Celery Stalks, diced very small

  • 3 Green Onions, sliced thin, I recommend using shears

  • 4 Tbsp Fresh Dill, chopped

  • 1/4 cup Tahini

  • 1 1/2 tsp Salt

  • 1 tsp Garlic Powder

  • 1/2 tsp Black Pepper 

  • 2 Tbsp Apple Cider Vinegar

  • 1/4 cup Hot Water

INSTRUCTIONS:

  1. Place your diced chicken, grapes, celery, green onions, dill, and nuts in a large bowl.

  2. Next mix your tahini, salt, pepper, and garlic powder in a small bowl and whisk to combine. Add in your apple cider vinegar, then the hot water, and whisk until smooth, similar to a dressing in consistency.

  3. Pour the tahini mixture over your chicken salad mixture and toss to coat evenly. Refrigerate for 4 hours, serve with your choice of veggies & enjoy!

MAKES 8 SERVINGS

Whole30, Paleo, Lunch/Dinner, SnacksAstala Vista