This recipe was requested awhile back and I’ve just recently had the chance to try it…and it’s worth repeating! The cream in the recipe gives it a nice texture and flavor. The recipe also calls for white pepper, a pepper you can taste but not see. Perhaps it’s more aesthetically pleasing to the eye than black pepper. I chose to sous vide the chicken at 150 degrees but the NM recipe calls for poached chicken. Your pick – they both would be nice. Directions for poaching the chicken are below. Makes 5 cups, or 10 servings. Enjoy!
Neiman Marcus Chicken Salad
2 pounds boneless, skinless chicken breasts, cleaned of sinew and fat
1/2 cup diced celery
1 tablespoon cider vinegar
1/2 cup mayonnaise
3 tablespoons heavy cream
1 1/2 teaspoons kosher salt
1/8 teaspoon freshly ground white pepper
Rinse the chicken breasts under cold running water and place in a small saucepan filled with enough water to cover the chicken by 2 inches. Bring to a boil, turn down to a simmer, and poach the breasts for 20 minutes. Pour off the cooking liquid when finished and, holding with tongs, rinse the breasts under cold running water until cool to the touch. Place the breasts on a serving plate, cover tightly with plastic wrap, and refrigerate for two hours.
Remove the plastic wrap and dice the chicken into 1/2-inch cubes. Transfer to a mixing bowl and add the celery, vinegar, mayonnaise, cream, salt and pepper. Mix together and then cover with plastic wrap. Chill for about 2 hours before serving.
Credit: Neiman Marcus Cooks