RS Unbirthday Recipes

Helen Corbitt's Chicken Salad (Neiman Marcus recipe)

 

http://www.saveur.com/article/Recipes/Neiman-Marcus-Chicken-Salad

 

Cook's notes:  For the party, I followed the recipe exactly as written.  I used bone in, skin on chicken breasts coated with a little garlic salt (less expensive but when roasted at 375 until done, they get a nice crispy skin and rotisserie style meat).  I made 5 batches and did however, add half of a lemon, juiced, and about 2 TB of chives.  Be sure to toast the almonds for extra flavor.  The little croissants were from Costco. 

Enjoy!

 

MAKES ABOUT 6 CUPS

 

INGREDIENTS

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

 

INSTRUCTIONS

Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine. 

CANDIED ALMOND SALAD

1 bunch spinach
1 (11 oz can) mandarin oranges
1 head lettuce
1/2 bunch green onions, chopped
3 stalks celery
1/2 c. sliced slivered almonds
1 c. frozen peas
1 c. mozzarella cheese
5 T. sugar

2 T. butter
1⁄2 c. Bacon, cooked and crumbled

-Tear up lettuce and place in a large serving bowl. Add spinach. Add to the salad: chopped celery, frozen peas, mozzarella cheese, bacon, mandarin oranges, and green onions. Toss and put in fridge to chill. In a heavy skillet melt butter and sugar. Add almonds, and sauté until golden brown. Spread almonds out on to parchment paper and cool. Separate almonds and add to salad. Toss with dressing when ready to serve.

Dressing:
1/3 c. vegetable oil 

4 1⁄2 Tbls. sugar

1⁄2 tsp. salt

3 Tbls. vinegar
1 tsp. dry parsley

Dash of pepper 

-Refrigerate until ready to serve