Neiman Marcus Chicken Salad
Studded with grapes and toasted almonds, this famous 1950s department store dish has stood the test of time.
- Serves
4–6
- Time
10 minutes
Famed Texas cook Helen Corbitt created this rich chicken salad recipe for the café menu at Neiman Marcus department stores in the 1950s. Studded with sweet-tart grapes and buttery sliced almonds, the creamy filling is especially delectable sandwiched between slices of toasted multigrain bread with lettuce and tomato.
Featured in “Salad Days” by Ben Mims in the April 2011 issue.
Ingredients
- 1 lb. cooked chicken breast, cut into ½-in. cubes
- 1 cup thinly sliced celery
- 1 cup halved red grapes
- 1 cup mayonnaise
- ½ cup toasted sliced almonds
- 1 Tbsp. finely chopped parsley leaves
- 1 tsp. kosher salt, plus more to taste
- ½ cup heavy cream
- Freshly ground black pepper
- Toasted multigrain bread, lettuce leaves, and tomato slices, for serving (optional)
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Instructions
Step 1
In a large bowl, stir together the chicken, celery, grapes, mayonnaise, almonds, parsley, and salt. Fold in the cream and black pepper to taste. Season with more salt if needed. Serve on toasted multigrain bread with lettuce and tomato if desired.
- In a large bowl, stir together the chicken, celery, grapes, mayonnaise, almonds, parsley, and salt. Fold in the cream and black pepper to taste. Season with more salt if needed. Serve on toasted multigrain bread with lettuce and tomato if desired.
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