I am a devotee of chicken salad and have several go-to recipes that we really enjoy.  However, the one I most often want is this one often referred to as Neiman Marcus chicken salad.  In truth, it was developed by Helen Corbitt, a New Yorker by birth but a long-time resident of Texas.  Along with Julia Child, she is one of the people with whom I would most love to share a fantasy meal.  I definitely feel it would be an interesting adventure.
 chicken salad
You can read more about Corbitt’s life in The Best From Helen Corbitt’s Kitchens, compiled by Patty Vineyard  and in an article that appeared in the Houston Chronicle entitled For Decades, Texans Were Privileged to Sit at Helen Corbitt’s Table.
Just like many others, I add my own touches to her original recipe.  But isn’t that what all of us do…add our ideas so that our dishes are personally enhanced? 

Chicken Salad ala Helen Corbitt

Makes 5-6 cups


  • 1 pound cooked chicken breasts (and only the breasts), cut into small cubes (I use a deli roasted chicken most of the time with skin removed. I have also used grilled and poached breasts.)
  • 3/4 cup mayonnaise
  • 1 cup thinly sliced celery
  • 1/2 cup fresh blueberries
  • 1 cup halved purple grapes
  • 1/2-1 Tablespoon kosher salt, to taste
  • 1Tablespoon finely chopped parsley
  • 1/2 cup heavy cream, whipped stiff
  • Freshly ground black pepper, to taste
  • 1/2 – 3/4 cup sliced almonds, toasted (I also use toasted, chopped pecans at times.)


  1. Combine the chicken with the mayonnaise, celery, parsley, salt and pepper.
  2. Fold in the whipped cream, grapes and blueberries.
  3. I typically use the almonds to top the salad, but they can be folded in as well.
  4. Refrigerate until ready to serve.
  5. I usually serve this on fresh spring greens, but Neiman Marcus typically has it as a sandwich. Either way, it is definitely yummy..