Neiman Marcus Chicken Salad

2 - Lunch, Salad

Difficulty: Easy Servings: 6 cups Source:

Ingredients

1 lb. cooked chicken breasts cut into 1⁄2″ cubes

1 cup mayonnaise

1 cup thinly sliced celery

1 cup halved purple grapes

1⁄ 2 cup sliced almonds toasted

1 tablespoon finely chopped parsley

1 teaspoon kosher salt plus more to taste

1⁄ 2 cup whipped cream

Freshly ground black pepper to taste

Description

Famed Texas cook Helen Corbitt created this rich chicken salad recipe for the cafe menu at Neiman Marcus department stores in the 1950s. It's delicious on toasted multigrain bread with lettuce and tomato. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

Directions

Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl.

Add whipped cream and pepper; fold to combine.