Marshall Field's Chicken Salad (With Sandwich Variations)

Total Time
Prep 20 mins
Cook 2 mins

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!

Ingredients Nutrition


  1. Mix all dressing ingredients together in large bowl.
  2. Add chicken, green onion, pecans, and grapes if you are using them. Mix well. Cover and refrigerate for at least 2 hours.
  3. Arrange lettuce leaves on plates and top each with a scoop of salad.
  4. 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.


Most Helpful

I thought that this was a very good classic chicken salad recipe. I made sandwiches with it and served it on Hawaiian rolls and the sweetness really complemented the bold flavors of the dijon mustard and onions. I left out the nuts and grapes as I didn't have any on hand, but it was still great. Thanks for sharing.

Kristy D. August 19, 2009

I used this recipe, with no variations, for sandwiches and added lettuce and a few strips of crispy bacon on top. My family LOVED them, including my 3 year old! My husband and I had seconds. I will definitely be using this recipe in the future and I'm already thinking about when I can double the recipe and serve it for special occasions.

C.Lo Carb Queen January 17, 2012

A few minor changes - used fresh squeezed lemon juice and Country (grain) dijon mustard and left out the grapes and nuts. I will add those items to my portion only as the rest of the family doesn't care for them in their salad. I think dried cranberries would be good too. Very yummy salad!

VA July 10, 2011

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