TEA ROOM CHICKEN SALAD

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Tea Room Chicken Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts :

*** Explore more Tea Room Chicken Salad Recipes »

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