This Whole30-compliant riff on classic chicken salad is also an easy-to-pack lunch. Chicken salad may seem basic, because we're all familiar with it, but this recipe is really anything but. Dried cranberries and chopped apples add a sweetness to the salad, which balances nicely with the lemony tahini dressing. This delicious dressing is as creamy as mayonnaise, but lighter and more complex-tasting with a delicious nuttiness.
Serve it over spinach or any greens you like best. Or multiply the recipe and serve it as a quick and easy party appetizer.
Makes 2 to 4 servings
1 cup chopped celery
1 cup dried cranberries or golden raisins or a mix of both
1 cup finely chopped apple
4 cups shredded cooked chicken
1/2 cup tahini
1 clove garlic, grated
Juice of 2 lemons
1 1/2 Tbsp olive oil
1/3 cup water
1/4 tsp salt
4 cups baby spinach or other greens
How to Make It
- In a large bowl, combine the celery, cranberries, apple, and chicken. Set aside.
- In a small bowl, whisk together the tahini, garlic, lemon juice, olive oil, water, and salt. The consistency should be pourable but not too thin and runny.
- Add the tahini dressing to the chicken mixture and toss to combine well.
- Divide the spinach between bowls and top with a scoop of the chicken salad.