By sue
Neiman Marcus Chicken Salad
This Neiman Marcus Chicken Salad copycat makes for the perfect pause in any shopping trip. This twist on a deli salad includes chicken, celery, grapes and fresh parsley. Mixed with light mayo, it's a great lunch idea. You can serve this chicken salad copycat recipe on a salad, as a sandwich, or use it as a dip for crackers. No matter how you serve it, everyone will love this simple chicken salad. Healthy and satisfying...what more can you ask for? It's an easy summer salad recipe that doesn't require any cooking, making it easy and refreshing for warmer weather. History of Helen Corbitt's Chicken Salad
Neiman Marcus' famous chicken salad recipe was developed by famous chef Helen Corbitt while working for the department store in 1955. Known for using out of the ordinary ingredients in her recipes, Corbitt quickly made a name for herself as one of American's most innovative chefs.
Her career began in 1940 at the University of Texas at Austin, where she taught catering and restaurant management. It was there that her unique approach to developing recipes was noticed and her fame began to grow. She developed a tea room, where her creations could be enjoyed by everyone.
Before long, Corbitt took her career to new heights. She worked for country clubs, cafes, restaurants, and departments stores all across Texas, until she eventually landed at Neiman Marcus. It was there that she developed the recipes, including this one, that is still sold in Neiman Marcus Cafes to this day. Everything from her famous chicken salad to Texas caviar and Neiman Marcus' famous lemon poppy seed dressing. Helen Corbitt was truly a foodie before it was cool!
Updated at: Thu, 17 Aug 2023 05:08:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Nutrition per serving
Calories3124.2 kcal (156%)
Total Fat269.4 g (385%)
Carbs55.8 g (21%)
Sugars41.4 g (46%)
Protein130 g (260%)
Sodium3860.7 mg (193%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
In a large bowl, toss chicken, mayonnaise, celery, grapes and parsley together adding salt and pepper to taste.
Step 2
Just before serving, whip cream to soft peaks and gently fold into the chicken mixture.
Step 3
Toast almonds in a dry skillet until golden brown, and stir into the mixture, reserving a few for garnish.
Step 4
Serve the salad in lettuce leaf cups or spooned into croissants to make sandwiches
Notes
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