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!

• Ready In: 22 mins
• Serves: 4

Ingredients

• 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

• 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

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.