Back to Tea Room Chicken Salad

Print Options

 
 
 
 Print

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

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

  • 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.