The secret to our chicken salad is just plain fresh (not frozen) chicken, cooked in water with a little salt. We usually make 20 pounds at a time, but our cook, Dorothy, and I have cut down the recipe quantity.—Mary Henry, Knoxville, Tennessee
- 2 cups mayonnaise
- 3/4 cup chopped celery
- 1 tablespoon prepared mustard
- 1-1/4 teaspoons poppy seeds
- 1/2 teaspoon salt
- 10 cups cubed cooked chicken
- Chopped pecans
- In a large bowl, combine mayonnaise, celery, mustard, poppy seeds and salt. Fold in chicken. Cover and chill for 3 to 4 hours. Top with pecans before serving. Yield: 12 servings.
Originally published as Tea Room Chicken Salad in Taste of Home August/September 1995, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Tea Room Chicken Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review