Chicken Salad

*Recipe From Organic Olivia: Nick’s Favorite Creamy Chicken Tahini Salad

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Paleo, Elimination Diet, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 35 minutes Cook Time: 25 minutes Total Time: 35 minutes

*Time Includes Chopping

Ingredients:

• 1 lb Chicken Breast (Roasted and Shredded)

• 1 Cup Finely Chopped Celery

• ½ Cup Chopped Red Grapes OR Granny Smith Apple

• ½ Cup Chopped Parsley

• ½ Cup Chopped Pecans

• ¼ Cup Raisins

• Dressing:

  • ¼ Cup Tahini

  • 4 TBSP Lemon Juice

  • 4 TBSP White Wine Vinegar

  • 1 tsp Dried Dill

  • 1 TBSP Dijon Mustard

  • 1 TBSP Adobo Seasoning

  • 1 tsp Onion Powder

  • 1 tsp Black Pepper

  • Sea Salt To Taste

How To:

1. Preheat the oven to 375 degrees.

2. Place the chicken on a baking sheet and coat with avocado oil, salt, and pepper.

3. Roast the chicken breast in the oven for about 20-25 minutes or until completely cooked through. Set aside to cool.

4. Chop celery, grapes or apple, and parsley.

5. Crush or chop pecans.

6. Chop chicken into tiny pieces.

7. Combine all ingredients in a bowl.

8. Add all dressing ingredients to a blender and blend well.

9. Pour over, mix together, and enjoy on its own or with some kind of bread or wrap!

Notes:

• Make vegan or vegetarian by swapping the roasted chicken for roasted chickpeas or tofu.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)