Tea Room Chicken Salad - cooking recipe

Ingredients

2 cups mayonnaise
3/4 cup chopped celery
1 tablespoon mustard
1 1/4 teaspoons poppy seeds
1/2 teaspoon salt
10 cups cubed cooked chicken (3 boneless chicken breasts equals about 2 1/2 cup chopped chicken)
chopped pecans (I use toasted slivered almonds)
halved green seedless grape

Preparation

In a large bowl, combine mayonnaise, celery, mustard, poppy seeds and salt.
Fold in chicken and grapes.
Cover and chill for 3-4 hours.
Top with pecans (or almonds before serving).