Whole30 Chicken Salad
This mayo free chicken salad recipe is full of flavor and crunch. A creamy dill tahini dressing covers chopped chicken, grapes, celery, walnuts and raisins. A great meal prep option, or satisfying and quick lunch!
- 1 pound roasted chicken
- 1 cup celery diced
- 1/2 cup red grapes halved
- 1/2 cup Italian parsley chopped
- 1/4 cup walnuts chopped
- 2 tablespoons golden raisins
Creamy Dill Tahini Dressing
- 1/4 cup tahini
- 4 tablespoons lemon juice
- 4 tablespoons white wine vinegar
- 2 tablespoons fresh dill chopped
- 1 teaspoon dijon mustard (check for added sugars for Whole30 compliant)
- 1/4 teaspoon sea salt
Prepare the dressing by adding all the ingredients to a blender, and processing until smooth and creamy. Set aside.
Chop the chicken in small bite sized pieces, and add to a bowl. Add the chopped parsley, celery, grapes, walnuts and raisins.
Mix the dressing into the salad ingredients, and season with sea salt and pepper if necessary.
Serve on crunchy lettuce leaves for a Whole30 or low carb meal, or on your favorite bread or crackers.
Calories: 436kcal | Carbohydrates: 15g | Protein: 31g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 270mg | Potassium: 513mg | Fiber: 2g | Sugar: 8g | Vitamin A: 225IU | Vitamin C: 8.1mg | Calcium: 56mg | Iron: 2.6mg