- Shredded Chicken - Grapes - Onions - Walnuts - Mayonnaise - Sea Salt - Black Pepper - Balsamic Vinaigrette
Start by making the shredded chicken. You can use leftover cooked chicken, rotisserie chicken.
Then toast the nuts. I used chopped walnuts, but any nut will work. For lower-carb, I recommend pecans. Place them in a 300-degree oven for 7 to 8 minutes, or until fragrant. Set aside.
Add all of the dairy-free chicken salad ingredients to a large bowl. This includes shredded chicken, finely chopped onion, toasted nuts, chopped grapes, salt, pepper, and mayo.
Cover and place in refrigerator at least 30 minutes, preferably an hour. Serve over toasted gluten-free bread with balsamic vinegar OR over lettuce with balsamic vinegar.