Famed Texas cook Helen Corbitt created this rich chicken salad for the café menu at Neiman Marcus department stores in the 1950s. ![]() Ingredients: 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 Directions: 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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