Ingredients
-
-
1/2
-
1/4
-
1
-
1
-
1/4
-
1/4
-
2 1/2
-
-
1 1/2
-
-
-
-
-
Directions
Marshall Field’s Chicken Salad (With Sandwich Variations),Love the combination of flavors and textures in this savoury salad. Delicious also as a sandwich (leaving out the grapes). Try it cold or a yummy hot variation: on one slice of sweet, whole-grain bread, spread 1/2 cup of chicken salad and put under broiler until heated, but not bubbly; top with 3 slices of bacon and 1 slice of provolone cheese. Return to broiler until cheese is melted. Yum!,Such an easy, delicious, and elegant recipe. Great as it is, it can be ramped up with a bit of chopped fresh tarragon. Any nut can be used without losing any of the deliciousness ….. well, probably not peanuts :-). For that matter, I can envision it made with fresh pineapple instead of grapes. I have no desire to experiment with any other chicken salad recipe. This is the one for me.,used to work at Marshall Field’s and the chicken salad from the cafe was always amazing. I made this with a little less mayonnaise and some plain greek yogurt. I substituted sweet 1015 onions for the green onions and added some chopped water chestnuts for extra crunch. We like spice so used Tony Chachere’s cajun seasoning and garlic powder instead of salt and pepper. Best chicken salad ever!
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Steps
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1
Done
|
Mix All Dressing Ingredients Together in Large Bowl. |
|
2
Done
|
Add Chicken, Green Onion, Pecans, and Grapes If You Are Using Them. Mix Well. Cover and Refrigerate For at Least 2 Hours. |
|
3
Done
|
Arrange Lettuce Leaves on Plates and Top Each With a Scoop of Salad. |
|
4
Done
|
Chef's Note: Cook Up Your Chicken Breast Nice and Tender by Poaching or Boiling. I Shred My Chicken the Easy Way Using the Plastic Blade in My Food Processor and Just Giving It a Few Short Pulses. |
