We’ve had the most delicious fall weather the last 3 days. It’s been cool and crisp, and I’m wearing a sweater and booties. I’m enjoying it thoroughly, which is good, because it’s supposed to be 80 by Friday.
On Sunday, I took full advantage of the chill and while a fire was roaring in the fireplace, I made a roast chicken. It was so perfect. Yesterday, I spent most of the day simmering the carcass for chicken stock, which was stockpiled in the freezer for later use. I used this recipe from The Kitchn, and it turned out flawlessly.
I had shredded the leftover chicken, but wasn’t sure what to do with it. I didn’t feel like making chicken tacos, which would have been my go-to for leftovers. Then I remembered the remaining Lemon Tahini Dressing from last weeks’ salad, and I had another idea.
With just a few staple ingredients, I had all the makings for a Waldorf Salad – minus the extra fat and calories usually found in traditional Waldorf Salads. I added the sliced almonds for some extra crunch, color and texture, and they actually blend in quite nicely.
I was thinking we could classify this as Paleo, but then I remembered the agave in the dressing, so, no. However, you could easily omit the agave and then the dressing would be both Paleo and Whole 30 compliant! Boom.
Keep in mind, this is not as sweet as the typical Waldorf Salad, but I’m okay with that! I served it on a bed of greens (butter lettuce), and you could even add some sliced avocado for some extra richness. If you try it, let me know what you think!
- 3 cups roasted chicken, shredded and/or diced
- ½ cup celery, diced
- 1 cup red grapes, halved
- 1 cup apple, diced (variety your choice, I used JonGold)
- ⅓ cup sliced almonds
- Greens of your choice; I used butter lettuce
- Lemon Tahini Dressing
- Combine first five ingredients in a large bowl.
- Drizzle with approximately ¼ cup of the dressing & mix well to combine.
- Serve over a bed of lettuce.
Try different nuts for variation, and serve with sliced avocado for some added richness.