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, 0 carbohydrate (0 sugars, 0 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.