Waldorf Chicken Salad
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
3 medium stalks celery (diced)
1 large green onion (sliced)
1 1/2 cups seedless red grapes (halved)
1/4 cup tahini (gluten-free)
1/2 teaspoon black pepper
1/8 teaspoon garlic powder
5 tablespoons hot water
2 tablespoons fresh dill (chopped)
2 cups cooked boneless skinless chicken breasts (diced)
Place the chicken breasts in the bottom of a large pot.
Cover the chicken with enough water to just cover the chicken. Amount of water will depend on size and number of chicken breasts
Place the pot on the stove and bring the water to a boil.
Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165º F or is no longer pink which will be around 15 minutes. This will depend on the size and number of chicken breasts.
Remove the chicken from water and let cool.
Dice the chicken as desired.
Preheat the oven to 350º F.
Spread the nuts in a single layer on an ungreased baking sheet.
Bake for 6 to 8 minutes or until crisp but do not walk away from the oven because they can burn very easily.
Remove from oven, let cool, then chop.
Place the diced chicken, grapes, celery, green onions, dill, and toasted nuts in a bowl.
In another bowl, add and mix tahini, pepper, and garlic powder.
Add and stir apple cider vinegar, then hot water.
Add additional hot water 1 tablespoon at a time, until you have you have the consistency of a smooth dressing.
Pour and toss the tahini mixture over the chicken.
Measure and pack up 3/4 cup to come close to the given macros.