Neiman Marcus Chicken Salad

Submitted by: Cindy Conley Anderson
Helen Korbitt a Texas native and established chef created this fabulous light summer creation. She introduced it to Neiman in the 1950's. She served it on a red-leafed bib of lettuce with a wedge of multi-grain toast.

Serves: 4-5
Difficulty: Medium - some experience needed

Preparation time:
Cooking time:

Ingredients

1 Lb. baked chicken breast
1 cup Hellman's Mayo
1 cup of chopped celery
1 cup of 1/2'd red seedless grapes
1/2-3/4 cup of toasted slivered almonds
1 Tbsp. finely chopped fresh parsley
1 tsp. kosher salt
freshly ground black (coarse) pepper
1/2 cup whipped cream

Method

Bake your chicken and cut into small cubes.
In a mixing bowl combine mayonnaise, celery, grapes, almonds, parsley, salt & pepper.
Add whipped cream.
Fold and combine.

Enjoy :)

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