Published October 7, 2020 Skip to recipe Share this Recipe Copied! Stay up to date Enter your email to be notified when new articles are posted. Sign Up 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!
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