Tea Room Chicken Salad Recipe | Taste of Home Recipes


  • 2 cups mayonnaise
  • ¾ cup chopped celery
  • 1 tablespoon prepared mustard
  • 1-¼ teaspoons poppy seeds
  • ½ 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.

View full recipe at SpringPad


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