This is the best old fashioned chicken salad recipe that is healthy and great for lunch! It is an easy homemade recipe that is made without grapes so it is keto and low carb friendly. I cook my chicken in the instant pot and then shred it in the mixer. This recipe is perfect to make ahead to serve on a sandwich or salad.
I love to meal prep a container of this chicken salad to have with my lunches for the week. I like to serve it over spinach or mixed greens. I also really love this yummy chicken salad on gluten free crackers.
You can find all of my salad recipes here: Gluten Free Salad Recipes
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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
Frequently Asked Questions
For this old fashioned chicken salad I used green onions that I finely diced. You could also use finely diced white onion if that's what you have on hand. Then I added the cooked, shredded chicken breast, celery, green onion to a mixing bowl.
Next, you make the dressing by combining the mayonnaise, white vinegar, dried dill weed, dried tarragon, salt and pepper. Then, pour the dressing over the salad ingredients and stir to combine. It's so simple and delicious!
It will last 3 to 5 days in a sealed container in your refrigerator. I like to make this old fashioned chicken salad the day before. Give the salad a quick stir and then serve on sandwiches or over a salad.
More Recipes You Might Enjoy
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The Best Old Fashioned Chicken Salad
- Total Time: 28 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This is the best old fashioned chicken salad recipe that is healthy and great for lunch! It is an easy homemade recipe that is made without grapes so it is keto and low carb friendly. I cook my chicken in the instant pot and then shred it in the mixer. This recipe is perfect to make ahead to serve on a sandwich or salad.
Ingredients
3 large Chicken Breast, cooked and shredded
1 cup Chicken Broth
3 stalks Celery, finely diced
3 Green Onions, finely diced
1 cup Mayonnaise
1 tablespoon White Vinegar
½ teaspoon Dried Dill Weed
1 teaspoon Dried Tarragon
½ teaspoon Sea Salt
¼ teaspoon 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.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Chicken
- Method: Instant Pot
- Cuisine: Gluten Free
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