Chicken Salad

Categories: Whole30

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
• 2 tablespoons chopped fresh dill
• 1/4 cup tahini
• 1/2 teaspoon kosher salt - plus additional to taste
• 1/2 teaspoon black pepper - plus additional to taste
• 1/8 teaspoon garlic powder - plus additional to taste
• 1 tablespoon apple cider vinegar
• 5 tablespoons hot water - plus additional as needed

Directions

1. Toast the nuts: Preheat the oven to 350 degrees F.

2. Spread the nuts in a single layer on an ungreased baking sheet.

3. Bake for 6 to 8 minutes (for almonds) or 8 to 10 minutes (for walnuts) until crisp, fragrant, and toasted.

4. 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.

5. Place the diced chicken, grapes, celery, green onions, dill, and toasted nuts in a large bowl.

6. In a small bowl, add tahini, salt, pepper, and garlic powder.

7. Whisk to combine.

8. Add the apple cider vinegar, then the hot water, and stir until smooth.

9. Add additional hot water 1 tablespoon at a time, until you have a smooth, pourable sauce that seems like a thick dressing.

10. Pour the tahini mixture over the chicken mixture and toss to coat.

11. Taste and add additional salt and pepper as desired.

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