Back to Tea Room Chicken Salad

Print Options


Card Sizes


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 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

Sort By :

Average Rating
Reviewed Mar. 8, 2014

"My family loved it!"

Reviewed Sep. 28, 2009

"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."

Loading Image