Maple Tahini Chicken Salad
This is one of those meals that I whipped together with what I had on hand one day and it turned out amazingly! I knew I had to share it with you all and Thanksgiving week is the perfect week to do so. You probably have a lot of cooking or eating ahead of you this week so making something quick and healthy to have in the fridge is always needed. I LOVE chicken salads… which I probably tell you every few months when I post a new chicken salad recipe. I usually buy rotisserie chicken to make them because it is extra easy and always perfectly cooked. The next thing to figure out is how you will eat it! Always good and healthy on a salad, but also fabulous on sweet potato toast or on good old fashioned bread for a sandwich.
I make Ruthie tuna melts and chicken salad melts which usually result in her tearing them apart to eat the insides and scrape off the cheese with one finger… but I usually eat the intact second half. Let me tell you, this chicken salad on a melt is next level amazing. BUT it is also epic straight out of the bowl on a fork, which is how I eat it most of the time.
After you make this recipe here are a few more to try:
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- 1/3 cup mayonnaise
- 1 tbsp whole grain mustard
- 2 tbsp tahini
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp garlic powder
- Salt and pepper
- 4 cups shredded chicken
- ¼ cup raisins
- 1 cup chopped kale
- In a medium bowl combine mayonnaise, whole grain mustard, tahini, apple cider vinegar, maple syrup and garlic powder. Season to taste with salt and pepper.
- Add in chicken, raisins and chopped kale and stir to combine.