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If you’ve had the Neiman Marcus chicken salad, you know why it’s famous. My copycat version gets the combo of chicken, grapes, almonds, and a smooth dressing perfectly! It’s my go-to for showers, lunches, and everything in between.
What Makes This Taste Like the Original
- Tastes Like The Real Thing! The secret ingredient to make it just like the real thing is whipping cream!
- Make-Ahead Friendly! You can prep it in advance! It gets better as it chills, making it perfect for lunches, showers, and brunches.
- It Works A Dozen Ways! Scoop it onto croissants, crackers, or lettuce cups, or eat it straight from the bowl!
Neiman Marcus Chicken Salad Ingredients
- Almonds: I like the slivered almonds, but you can use sliced or chopped if you prefer. Toasting 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 great alternatives to almonds.
- Add-Ins: Stir in sliced green onions or onion powder for added flavor. Or add a tasty texture with dried fruit, such as craisins.
Neiman Marcus Chicken Salad Recipe
In the 1950s, Neiman Marcus department stores made chicken salad famous, thanks to Helen Corbitt’s simple, elegant style, so, this is my take on that classic. I like serving it for brunch with fruit salad and cinnamon pull-apart bread!
- Combine: In a large bowl, combine cooked chicken breast, celery, red grapes, slivered almonds, and fresh parsley.
- Stir: Add good quality mayonnaise, then stir to combine.
- Whip Cream: In a separate bowl, add heavy whipping cream, then mix using an electric hand mixer until soft peaks form.
- Combine and Season: Gently fold the whipped cream into the chicken mixture until it is fully incorporated. Season Neiman Marcus chicken salad with kosher salt and black pepper to taste.
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In a large bowl, combine 3 cups diced cooked chicken breast, ½ cup chopped celery, 1 cup red grapes, ½ cup slivered almonds, and 1 tablespoon finely chopped fresh parsley.
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Add ¾ cup mayonnaise and stir to combine.
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In a separate bowl, add ⅓ cup heavy cream. Mix using an electric hand mixer until soft peaks form.
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Gently fold the whipped cream into the chicken mixture until it is fully incorporated. Season with ½ teaspoon salt and ½ teaspoon salt. Taste and adjust the flavor, if needed.
- Make-Ahead: Prepare it, cover it tightly, and store it in the fridge until you’re ready to enjoy!
- Leftovers: Keep in an airtight container in the fridge for up to 4 days.
- Freezer: I don’t recommend freezing chicken salad!
Calories: 392kcalCarbohydrates: 7gProtein: 19gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 75mgSodium: 470mgPotassium: 438mgFiber: 2gSugar: 5gVitamin A: 347IUVitamin C: 3mgCalcium: 47mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This story originally appeared on TheRecipeCritic
