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Tea Room Chicken Salad

 Tea Room Chicken Salad
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
12 ServingsPrep: 10 min. + chilling

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 cup) equals 492 calories, 38 g fat (6 g saturated fat), 117 mg cholesterol, 419 mg sodium, trace carbohydrate, trace fiber, 34 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.