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 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.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Chicken
- Method: Instant Pot
- Cuisine: Gluten Free