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
- 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.
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