This easy old fashioned chicken salad is the classic creamy chicken salad recipe you are going to want to keep on hand all week long. Tender shredded chicken breast, crisp celery, and finely diced green onion get tossed in a simple homemade mayo dressing seasoned with white vinegar, dried dill, and dried tarragon for a rich and flavorful chicken salad that tastes like something your grandmother used to make. Made without grapes and completely gluten free, keto, and low carb friendly, this is the kind of easy make ahead lunch recipe that works for everything from gluten free sandwiches and wraps to lettuce cups, salad bowls, and gluten free crackers.

Cook the chicken in the Instant Pot and shred it right in your stand mixer and the whole thing comes together in no time.

What sets this old fashioned chicken salad apart from every other version out there is the combination of dried dill and dried tarragon in the dressing. That pairing gives the creamy mayo dressing a subtle herby depth of flavor that makes every single bite taste complex and special without requiring any complicated ingredients or techniques.

This is the gluten free chicken salad recipe I make every single week for meal prep because it keeps beautifully in the refrigerator for three to five days and actually gets better the longer it sits as the flavors meld together overnight.

Whether you are looking for a high protein gluten free lunch idea, a keto chicken salad for meal prep, or just the best old fashioned chicken salad recipe that the whole family will love, this is the one you have been looking for.

If you are looking for more easy chicken recipes try my Air Fryer BBQ Chicken Thighs, my Air Fryer Chicken Bites, my One Pan Creamy Garlic Chicken or my Air Fryer Lemon Garlic Chicken Thighs.

You can find all of my salad recipes here: Gluten Free Salad Recipes

Ingredients

• Chicken Breasts
• Chicken Broth
• Celery
• Green Onions
• Mayonnaise
• White Vinegar
• Dried Dill Weed
• Dried Tarragon
• Sea Salt
• Coarse Ground Black Pepper

Instructions

Add the chicken breasts and chicken broth to the bowl of your instant pot. Cook on manual for 8 minutes and let the steam release naturally. If you don't have an instant pot you can boil the chicken breasts in water on the stovetop until they are cooked completely through.

Add the cooked chicken breasts to the bowl of your stand mixer and beat until shredded. Alternatively you can use forks to shred the chicken, but the mixer is so fast and easy. Let the chicken cool slightly.

Add the shredded chicken, celery and green onions to a mixing bowl.

In a small bowl whisk together the mayonnaise, vinegar, dill weed, tarragon, salt and pepper.

Pour the dressing over the chicken mixture and stir to combine.

Serve in a gluten free sandwich, on a gluten free wrap or over a bed of salad.

Supplies

If you make this Old Fashioned Chicken Salad I would love to hear what you think! Leave a star rating and a comment below and let me know how you served it.

Don't forget to save this recipe to your Pinterest boards so you can find it again every meal prep Sunday!

Storage

Store this old fashioned chicken salad in an airtight container in the refrigerator for up to 3 to 5 days. Because this recipe is made with mayonnaise it is important to keep it properly refrigerated at all times and never leave it sitting out at room temperature for more than two hours. This is especially important if you are serving it at an outdoor gathering or summer cookout where temperatures can cause mayonnaise based salads to spoil quickly.

Give the salad a good stir before each serving as the dressing may settle slightly as it sits. If the salad seems a little dry after a day or two in the refrigerator stir in a small spoonful of extra mayonnaise to freshen up the dressing before serving.

This chicken salad is not suitable for freezing as the mayonnaise dressing will separate and the texture of the chicken and celery will become watery and unpleasant once thawed.