If you’ve had Neiman Marcus Chicken Salad, you know why it’s famous. My copycat version gets the combination of chicken, grapes, almonds and a smooth dressing just right! That is my goal for showers, lunches and everything in between.
What makes this taste like the original
- Tastes like The Real Thing! The secret ingredient to making it just like the real thing is whipped cream!
- Forward-looking! You can prepare it in advance! Check my notes in the recipe card. Prepare for lunches, showers and brunches!
- It works in a dozen ways! Pour it on croissants, crackers or salad cups, or eat it straight from the bowl!
Neiman Marcus Chicken Salad Ingredients
- almonds: I like the sliced ​​almonds, but you can use sliced ​​or chopped if you prefer. Roasting the almonds also adds great flavor!
- Grapes: Substitute or add diced apples or pineapple.
- Nuts: You can use your favorite nuts! Pecans and walnuts are good alternatives to almonds.
- Addition: Stir in sliced ​​green onions or onion powder for extra flavor. Or add a tasty texture with dried fruit, like craisins.
Neiman Marcus Chicken Salad Recipe
In the 1950s, Neiman Marcus department store made chicken salad famous, thanks to Helen Corbitt’s simple, elegant style, so this is my take on that classic. I like to serve it for brunch with fruit salad and cinnamon bread!
- Combine: In a large bowl, combine cooked chicken breast, celery, red grapes, slivered almonds and fresh parsley.
- Stir: Add good quality mayonnaise and then stir.
- Whipped cream: Add heavy whipping cream to a separate bowl, then mix with an electric hand mixer until soft peaks form.
- Combine and season: Gently fold the whipped cream into the chicken mixture until fully incorporated. Season Neiman Marcus Chicken Salad with kosher salt and black pepper to taste.
Neiman Marcus Chicken Salad
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Ingredients
- 3 copper diced cooked chicken breast
- ½ cup chopped celery
- 1 cup red grapes accommodated
- ½ cup slivered almonds
- 1 tablespoon finely chopped fresh parsley
- ¾ cup mayonnaise
- â…“ cup heavy cream cold
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
-
In a large bowl, combine 3 dl diced cooked chicken breast, ½ dl chopped celery, 1 cup red grapes, ½ cup slivered almondsand 1 tablespoon finely chopped fresh parsley.
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Add ¾ cup mayonnaise and stir to combine.
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Add to a separate bowl â…“ cup heavy cream. Mix with an electric hand mixer until soft peaks form.
-
Gently fold the whipped cream into the chicken mixture until fully incorporated. Season with ½ tsp salt and ½ teaspoon freshly ground black pepper. Taste and adjust the flavor if necessary.
Video
Notes
- Preparation: This recipe is best served immediately, but if you need to prepare like this. Prepare the chicken salad, but omit the whipped cream. Cover it tightly and store it in the fridge. When ready to serve, whip the cream, then fold it in and enjoy!
- Left-overs: Store in an airtight container in the fridge for up to 3 days.
- Freezer: I do not recommend freezing chicken salad!
Nutrition
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