Blue & White's Chicken Salad

Southern Living
Clever cookbook committees could often woo coveted recipes from local cafes and restaurants. Birmingham's Blue & White Cafe closed years ago, but its chicken salad still receives rave reviews whenever it's served. Honeycup Uniquely Sharp Mustard is essential to the unique flavor, so no subs, please! From The Collection, an Anniversary Cookbook by Mountain Brook Baptist Church.
Makes 4 to 6 servings


+ Add To Shopping List
1 3/4 pounds cooked chicken breast tenders, chilled and chopped (about 4 cups)
3 to 4 celery ribs, diced (including some leaves)
1 cup toasted walnuts, coarsely chopped
1 cup mayonnaise (such as Hellmann's)
1/2 cup honey mustard (such as Honeycup Uniquely Sharp Mustard)
1 teaspoon freshly ground black pepper


Stir together all ingredients in a large bowl until blended. Serve immediately.

Created date

June 2013