Saturday, April 2, 2011

NEIMAN MARCUS CHICKEN SALAD



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