Prep 20 mins
Cook 20 mins
Thalhimers was a department store in downtown Richmond that no longer exists. We do there for lunch, get the chicken salad plate, which had cold asparagus spears and cantaloupe. Wonderful!!
- 2 cups cubed cooked chicken breasts
- 2 cups finely chopped celery
- 2 tablespoons fresh-squeezed lemon juice
- 1⁄2 cup hellman mayonnaise (NO substitute)
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon salt
- In a large bowl, combine chicken, celery, lemon juice and mayonnaise.
- Stir to blend.
- Add pepper and salt and mix thoroughly.
- Chill before serving.
- 8 servings.
I can't believe this recipe has been on the site for 2 1/2 years with no review. This chicken salad is MOST excellent...I think the ingredients are deceptively simple. Who knew? Anyway, we are huge chicken salad fans. I started with my normal poached chicken, and followed the recipe to a T, including a fresh squeezed lemon. I was a little nervous with the celery/chicken ratio being so high, but darn it, this was wonderful. The lemon flavor was strong and refreshing, the celery crunchy, the texture great. It may not be the "ultimate" chicken salad, but if it's not, it's a runner up. Thanks for sharing.
I thought the chicken/celery ratio was wrong. I'm trying again with half of the celery. I chopped celery in my mini food processor. The next day the salad was very watery; I'm blaming this on the celery. Am trying again but chopping the celery by hand. The flavor with the lemon juice was very good. I'm not giving up yet!