Tea Room Chicken Salad Recipe
- 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
- 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.
1 cup: 492 calories, 38g fat (6g saturated fat), 117mg cholesterol, 419mg sodium, trace carbohydrate (trace sugars, trace fiber), 34g protein
Reviews for Tea Room Chicken Salad
"My family loved it!"
"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."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.