Famed Texas cook Helen Corbitt created this rich chicken salad for the café menu at Neiman Marcus department stores in the 1950s.
1 lb. cooked chicken breastscut into ½″ cubes
1 cup mayonnaise
1 cup thinly sliced celery
1 cup halved purple grapes
½ cup sliced almonds, toasted
1 tbsp. finely chopped parsley
1 tsp. kosher salt, plus more to taste
½ cup whipped cream
Freshly ground black pepper, to taste
Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.
Recipe Source: Saveur.com
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