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Tea Room Chicken Salad Recipe

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 YIELD: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


  • 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.

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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.