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 4 days. Do not leave at room temperature for more than 2 hours.
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.