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Fabulous Tea Room-Style Chicken Salad

A creamy Southern tea-room chicken salad made with finely chopped chicken, celery, sweet onion, pecans, lemon juice, and mayonnaise. Chill it before serving so the flavors blend into a classic luncheon favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken Salad
  • 3 cups Cooked chicken, finely chopped or shredded
  • 1 cup Mayonnaise
  • 1/2 cup Celery, finely diced
  • 1/4 cup Sweet onion, finely minced
  • 1/2 cup Pecans, finely chopped
  • 1 tablespoon Fresh lemon juice
Seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon Garlic powder, optional
Optional Additions
  • 2-3 tablespoons Sweet pickle relish
  • 1/4 cup Sour cream

Method
 

Step-by-Step
  1. If starting with raw chicken, gently poach boneless, skinless chicken breasts in lightly salted water until the thickest part reaches 165°F (74°C), generally 15 to 20 minutes. Cool the chicken completely before chopping.
  2. Finely chop or shred the cooled chicken. For authentic tea-room texture, use a knife or pulse the chicken briefly in a food processor, stopping before it becomes a paste.
  3. Whisk the mayonnaise, lemon juice, salt, black pepper, and optional garlic powder in a large bowl. Stir in the sour cream and sweet pickle relish if using.
  4. Fold in the finely chopped chicken, celery, sweet onion, and pecans until every piece is evenly coated. Avoid vigorous stirring, which can make the mixture too soft.
  5. Cover the bowl and refrigerate for at least 1 hour, although 2 to 4 hours gives the fullest flavor. Serve chilled on lettuce, croissants, white bread, crackers, or in tea sandwiches.

Notes

Cool chicken completely before mixing so the mayonnaise remains thick and creamy. Store covered in the refrigerator and enjoy within 3 to 4 days. Toast the pecans for a deeper flavor, or add 1/2 cup halved seedless grapes for a sweeter variation.