Description
This easy old fashioned chicken salad is a classic creamy chicken salad made with shredded chicken breast, crisp celery, green onion, and a simple homemade mayo dressing seasoned with dried dill and tarragon. Made without grapes and completely gluten free, keto, and low carb friendly, this is the best make ahead chicken salad recipe for lunches all week long!
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 Tbsp White Vinegar
- 1/2 tsp Dried Dill Weed
- 1 tsp Dried Tarragon
- 1/2 tsp Sea Salt
- 1/4 tsp 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.
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- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Chicken
- Method: Instant Pot
- Cuisine: American