Published October 7, 2020 Chicken salad is one of Chef Nick’s favorite foods on earth. Not only can you eat it straight as a snack, you can spoon it onto chips or crackers, make a sandwich with it, and of course, make some chicken salad wraps (which is our household go-to). Even better? This version is mayo-free and made with tahini dressing to keep that creamy, satiating element going strong. Plus, there’s a ton of different plants in here alongside the protein (which you know is my thing; fiber fuels your beneficial gut bugs and protein fuels your muscle, hair, skin, and nails).So without further ado, here’s a quick and easy recipe for a fruit, veggie, and herb-packed chicken salad that we LOVE to have prepped at home for quick wraps and salads. Nick can and does eat this weekly when I make it for him… we are obsessed! P.S. This is not my original recipe; I adapted it from Sunkissed Kitchen with a few tweaks including hazelnuts instead of walnuts (hazelnuts were made for chicken salad), and organic adobo (obviiiiiiously – we all know it goes on everything). 😉 Nick's Favorite Creamy Tahini Chicken Salad PREP TIME COOK TIME TOTAL TIME SERVES Print Base Ingredients 1 pound shredded roasted chicken (we use one organic rotisserie chicken) 1 cup celery (diced) 1/2 cup red grapes (halved) 1/2 cup parsley OR cilantro (chopped) 1/2 cup hazelnuts (chopped) 1/4 cup golden raisins (chopped) Tahini Dill Sauce 1/4 cup tahini 4 tbsp. lemon juice 4 tbsp. white wine vinegar 2 tbsp. fresh dill (can omit this if you don't like dill) 1 tbsp. dijon mustard 1/2 tbsp. organic adobo (frontier brand) 1 tsp. black pepper sea salt to taste Directions Shred the chicken and add to a bowl with all the chopped/diced base ingredients Add all the sauce ingredients to a food processor and blend. (For an extra life hack, double the recipe and make extra for other dishes because this works really well as a salmon marinade too) Mix the sauce with the base ingredients until everything is evenly coated; add more salt and pepper if needed. Serve on wraps, toast, crackers, in a green salad, etc. Enjoy!
4 min read # S3E26 – HOW TO EMBRACE OUR GRIEF TO ACCESS JOY — Dr. Neeta Bhushan on the importance of emotional resilience through life’s relentless hardships
4 min read # S3ES25 – NEURONS THAT FIRE TOGETHER WIRE TOGETHER — Neurophysiologist & coach Louisa Nicola on rewiring your brain to achieve peak physical & mental performance
3 min read # S3E24 – GETTING COMFORTABLE WITH DEATH — Death Doula Caroline Lee dives into the uncomfortable conversation around death and how we can ease the process for us and others