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The Cellar Restaurant’s chicken salad recipe

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OKLAHOMA CITY - It's an iconic recipe from a legendary Oklahoma City restaurant.

It's a history lesson for some, a fond memory for others but it is delicious for everyone.


The Cellar Breast of Chicken Salad

  • 4 cups cooked, diced boneless skinless breast of chicken (You can remove skin and use the white meat of rotisserie chicken)
  • 1 cup Hellman's mayonnaise
  • 1 cup diced celery, not too large
  • 1/4 cup finely chopped yellow onion
  • 1½ cups seedless purple grapes, halved
  • 1/4 cup freshly chopped parsley
  • 1 teaspoon dried tarragon or 1 T. Fresh tarragon, finely chopped
  • 1 tsp salt
  • Freshly ground black pepper to taste
  • Tabasco and Lea and Perrins Worcestershire sauce to taste
  • 1/2 cup heavy cream, stiffly whipped
  • ½ cup sliced blanched almonds, oven toasted plus additional for garnish.

In a large bowl, combine all of the above ingredients except the whipped cream. Taste for seasoning.

Fold the mixture with the whipped cream until well mixed.

Present on a bed of Bibb lettuce leaves, sprinkle with additional almonds.