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
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
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