Tea Room Chicken Salad
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 12 servings.
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
Ingredients
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2 cups mayonnaise
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3/4 cup chopped celery
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1 tablespoon prepared mustard
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1-1/4 teaspoons poppy seeds
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1/2 teaspoon salt
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10 cups cubed cooked chicken
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Chopped pecans
Directions
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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.
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