Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or a Silpat baking mat. Spread the chopped walnuts on the baking sheet and toast for 7 to 8 minutes, or until fragrant. Set aside and allow to cool.
Chop the grapes and onion.
Add the shredded chicken, Veganaise or homemade mayo (link above), grapes, onion, walnuts, salt, and pepper to a large mixing bowl and mix well. Taste and adjust salt and pepper as needed.
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. The balsamic vinegar adds a sweet/taste you don't want to miss!
Chicken salad can be stored covered in the refrigerator for 3 to 5 days. Do not leave at room temperature for more than 2 hours.
Notes
The recipe calls for walnuts, but you can use any nuts you prefer. For lower-carb, use pecans.
For reduced carbs you can omit or reduce the grapes, however, I highly recommend them! They add a nice burst of sweetness and only add a minimal amount of carbs when distributed throughout the entire recipe.
This recipe only takes a few minutes to mix together, but it really needs to rest in the fridge for 30 minutes to an hour so all the flavors can have time to combine.
When making the version below with grapes and nuts, I always serve mine with balsamic vinegar or vinaigrette. It adds a tart sweetness and depth of flavor that just can't be beaten!
For the mayo, I recommend using my No-Fail 5-Minute Whole30 Mayo or a very mild tasting mayo such as Vegenaise. Some of the primal mayo's tend to have a really strong taste, so use those with caution.