Best Tea Room Chicken Salad Recipes

TEA ROOM CHICKEN SALAD SANDWICHES

Tea Room Chicken Salad Sandwiches image

I just had these at a tea room and they were so yummy!

Provided by Godiva Goddess

Categories Main Dish Recipes Sandwich Recipes Chicken

Time 20m

Yield 12

Number Of Ingredients 12

Ingredients

½ cup sour cream
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon lemon zest
salt and ground black pepper to taste
½ cucumber, cut into matchsticks
½ bunch fresh dill, finely chopped
½ small bunch fresh cilantro, chopped
¼ cup finely chopped fresh chives
1 tablespoon slivered toasted almonds
1 whole roasted chicken, bones and skin removed, meat cut into cubes
12 slices white bread, crusts removed, or as needed

Steps:

Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
Create sandwiches with your bread; cut sandwiches into fourths.

Nutrition Facts : Calories 230.1 calories, Carbohydrate 14.1 g, Cholesterol 39.8 mg, Fat 13.2 g, Fiber 0.8 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.4 g

TEA ROOM CHICKEN SALAD

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

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

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 :

BULLOCK'S TEA ROOM, CANTONESE CHICKEN SALAD

Bullock's Tea Room, Cantonese Chicken Salad image

The Los Angeles Times published this recipe in 1979, back when chinese chicken salads were all the rage. I still make this recipe but usually add some manderin orange segements on top.

Provided by lynnski LA

Categories Summer

Time 17m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 (6 3/4 ounce) package rice sticks
2 cups oil (for deep frying)
1 head lettuce, chopped
3 cups chicken, cooked and shredded
6 tablespoons almonds, toasted and sliced
2 cups mayonnaise
1 1/4 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons oil
1 tablespoon prepared mustard
1 teaspoon prepared mustard
1/8 teaspoon lemon juice

Steps:

To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
Place about one cup of chopped lettuce in each of 6 bowls.
Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
Spoon a tablespoon (or to taste) of dressing over the salad.
Top with a handful of the puffy rick sticks.
Serve.

APPLE ANNIE'S TEA ROOM'S CHICKEN SALAD

Apple Annie's Tea Room's Chicken Salad image

Apple Annie's is a wonderful little tearoom in San Antonio. They make a lot of great tasting dish's. I am listing 2 of the favorites that were posted in the newspaper. Enjoy!

Provided by YaYa1689

Categories Chicken Breast

Time 1h10m

Yield 9 cups, 9 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs about 6 fresh chicken breasts
2 cups diced celery
6 tablespoons diced red bell peppers
2 1/2 teaspoons dried dill weed
2 -3 teaspoons dry ranch dressing mix (or more)
3/4 cup mayonnaise (Hellman's or Best foods)

Steps:

Preheat oven to 325 degrees.
Wash chicken breasts and pat dry.
Place on large foil-lined baking sheet and bake until cooked through, about 30-35 minutes.
Remove and set aside to cool.
Cut into chunks and transfer to large bowl.
Add celery, red pepper, dill, ranch dressing and mayonnaise.
Stir gently but thoroughly to blend.
Refrigerate to allow flavors to meld for at least a couple of hours before serving.

Nutrition Facts : Calories 342.1, Fat 20.6, SaturatedFat 5, Cholesterol 101.9, Sodium 253.2, Carbohydrate 5.9, Fiber 0.5, Sugar 1.9, Protein 32

CHICKEN SALAD TEA ROOM STYLE

Chicken Salad Tea Room Style image

This is my version of a local tea room/ice cream shop that serves the best chicken salad I've ever had. What makes it so good is the contrast of sweet fruit, the crunchiness of the nuts and a hint of tangy lemon.

Provided by GypsyAnn

Categories Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups cooked cubed chicken
2/3 cup celery, diced small
1 medium Red Delicious apple, diced small
1/4 cup purple onion, chopped fine
1/2 cup pecans, chopped
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2/3 cup mayonnaise (more if needed)
1 tablespoon lemon juice, freshly squeezed
1 tablespoon parsley
paprika, for garnishing

Steps:

In a medicum size bowl, combine the celery, apple, onion, pecans, salt, pepper, sugar, lemon juice and mayonnaise.
Add the chicken and parsley and toss gently.
Cover and chill. Sprinkle a small amount of paprika over salad and serve over a bed of lettuce leaves or as a filling for sandwiches.

TEA ROOM CHICKEN SALAD

Tea Room Chicken Salad image

Make and share this Tea Room Chicken Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 30m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

6 cups chopped cooked chicken
1 pint Miracle Whip or 1 pint mayonnaise
4 ounces Dijon mustard
2 cups chopped pineapple
2 cups chopped apples
1 1/2 teaspoons salt
2 cups thinly sliced celery
3/4 cup cashew halves

Steps:

In a large bowl, mix chicken and mayonnaise and mustard; blend well.
Add pineapple, apple, salt, and celery; mix well; chill a few hours before serving.
Garnish with cashews before serving.

Nutrition Facts : Calories 357.9, Fat 20.4, SaturatedFat 4, Cholesterol 76.3, Sodium 1043.4, Carbohydrate 19.7, Fiber 2.1, Sugar 11.9, Protein 23.8

TEA ROOM CHICKEN SALAD WITH CURRY

TEA ROOM CHICKEN SALAD WITH CURRY image

Categories Sandwich Chicken Lunch

Number Of Ingredients 6

Ingredients

4 cups cooked and cubed chicken
2 cups walnut or toasted almond pieces
2 tablespoons curry powder
2 cups unsweetened pineapple tidbits, drained
2 cups celery, cut in small pieces
mayonnaise, salt, and pepper to taste

Steps:

Combine chicken with remaining ingredients, add mayonnaise to hold ingredients together. Mix well and refrigerate. Serve in a sandwich or as a salad.

TEA ROOM CHICKEN SALAD

TEA ROOM CHICKEN SALAD image

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 c diced, cooked chicken breasts or thighs
1 c chopped celery
1/4 c chopped onion
1/4 c shelled sunflower seeds
1 c ranch salad dressing
1 t celery salt
1/2 t dried minced garlic
Salt and Black Pepper (optional)

Steps:

In a large bowl, combine chicken, celery, onion, and sunflower seeds. For dressing, in a small bowl, stir together salad dressing, celery salt, and garlic. If desired, season to taste with salt and black pepper. Pour dressing over chicken mixture; toss to mix well. Cover and chill for 1 hour.