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). 😉 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 tasteDIRECTIONS:1️. Shred the chicken and add to a bowl with all the chopped/diced base ingredients.2️. 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)3️. Mix the sauce with the base ingredients until everything is evenly coated; add more salt and pepper if needed.4️. Serve on wraps, toast, crackers, in a green salad, etc. Enjoy!