Tea Room Chicken Salad Recipe

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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
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings


  • 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

Nutritional Facts

1 cup: 492 calories, 38g fat (6g saturated fat), 117mg cholesterol, 419mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 34g protein.


  1. 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.

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lindallang User ID: 4226578 5920
Reviewed Mar. 8, 2014

"My family loved it!"

cwbuff User ID: 441425 3938
Reviewed Sep. 28, 2009

"Don't be fooled by how plain and simple this recipe seems - this salad is creamy and elegant! I don't what it is that makes it taste so great, it just does! This is my favorite way to make chicken salad now. I collect chicken salad recipes, and this one now leads the list! Definitely a "Blue Ribbon" in my book."

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