Neiman Marcus Chicken Salad: Boyd Street Kitchen

If you love Chicken Salad, then here is an elegant approach to the recipe.  This is the NEIMAN MARCUS CHICKEN SALAD RECIPE developed in the 1950’s by famed Texas Chef, Helen Corbitt.  (Hint:  Whipping Cream makes this special.)  Serve on a Croissant roll or bed of lettuce.  YUM…

"Neiman Marcus Chicken Salad via Boyd Street Kitchen"

Credit: Michael Kraus via

Thanks also to Oh So Shabby by Debbie Reynolds for making me aware of this awesome recipe.




1 lb. cooked chicken breasts, cut into ½″ cubes  (about 2 1/2 cups)
1 cup mayonnaise
1 cup thinly sliced celery
1 cup halved purple seedless grapes (some use green)
½ cup sliced almonds, toasted
1 tbsp. finely chopped parsley
1 tsp. kosher salt, plus more to taste
½ cup whipped cream (stiff)
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.

**adapted from



“Stanley Marcus declared Helen Corbitt ‘the Balenciaga of Food.’ Earl Wilson described her simply as ‘the best cook in Texas.’ Lyndon B. Johnson loved her stroganoff and wished she would accompany him—and Lady Bird—to the White House to run the dining room.

“Helen Corbitt is to American cuisine what Julia Child is to French. Corbitt’s genius was in presentations of new and unusual flavor combinations, colors, and even serving temperatures. She insisted on the finest, freshest ingredients, served with impeccable style. As Director of Food Services for Neiman Marcus, she traveled widely, bringing recipes back to tantalize Texans’ tastebuds.”

Can’t wait to buy this cookbook

"The Best from Helen Corbitt's Kitchens"

via University of North Texas Press,


Posted on October 2, 2012, in Chicken, Recipes, Salads and tagged , , , , , . Bookmark the permalink. Leave a comment.

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