Community Pick
Marshall Field's Chicken Salad (With Sandwich Variations)
photo by Sharlene~W
- Ready In:
- 22mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
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For Dressing
- 1⁄2 cup mayonnaise
- 1⁄4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 2 1⁄2 teaspoons lemon juice
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For Salad
- 1 1⁄2 cups shredded boneless skinless chicken breasts (cooked(see note below)
- 1⁄2 cup celery, finely chopped
- 2 tablespoons green onions, finely chopped
- 1⁄4 cup pecans, toasted and chopped
- 1⁄4 cup thompson seedless grapes, halved (optional)
- lettuce leaf, for serving
directions
- Mix all dressing ingredients together in large bowl.
- Add chicken, green onion, pecans, and grapes if you are using them. Mix well. Cover and refrigerate for at least 2 hours.
- Arrange lettuce leaves on plates and top each with a scoop of salad.
- 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.
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Reviews
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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.
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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.
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This recipe brought back long lost childhood memories! When I was small, my mom and I would go to on a shopping trip to Chicago twice a year, and we always ate lunch at one of the big department stores. I remember loving this chicken salad then (I thought putting grapes in the chicken salad was the funniest thing!) and I still love it now. I made it exactly as written and wouldn't change a thing. Thanks so much!!
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Tweaks
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I 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 I used Tony Chachere's cajun seasoning and garlic powder instead of salt and pepper. Best chicken salad ever!
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Awesome Chicken Salad. I think the addition of sour cream makes the dish. It doesnt have such a heavy mayo flavor like other chicken salads. I used walnuts instead of pecans, and red grapes instead of green. Wrapped in tortilla wraps with some lettuce. Went over great for a potluck I attended. Great recipe!
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Made this to watch the Ohio Sate VS Texas in the Fiesta Bowl 2009. This is so easy! I have a old hand food grinder to make it like a turkey salad sandwich. I used turkey instead of chicken since it was left over from New Years Eve. I also used honey mustard instead of Dijon mustard!I also used white bread toasted. Chilled it in the frig for a 1/2 hour and away I went. Go Bucks!!!!
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.