NEIMAN MARCUS CHICKEN SALAD

Makes about 6 cups

1 lb. cooked chicken breasts, cut 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.

SO GOOD! THIS ISSUE IS A MUST HAVE!

This article was first published in Saveur in Issue #137 APRIL 2011
Photography by Michael Kraus

IF YOU MISSED~

Frank Babb Randolph ~ Interior Design in Georgetown

Architectural and Interior Design in Buckhead

See you soon,

Teresa

xoxo

Idiesse