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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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 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.
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