Marshall Field's Chicken Salad
ready in: over 2 hrs
recipe id: 4266
1 whole egg
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 1/2 cup canola oil
1 1/2 tablespoon fresh lemon juice
pinch white pepper
1 dash cayenne pepper
Chicken Salad Dressing
1/2 cup homemade mayonnaise
1/4 cup sour cream
1 heaping Tbsp. Dijon
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 heaping tsp. white pepper
2 1/2 teaspoons lemon juice
1 1/2 cup shredded boiled chicken
1/2 cup celery, finely chopped
2 tablespoons green onions, finely chopped
1/4 cup pecans, toasted, chopped
1 recipe Chicken Salad Dressing
For each sandwich:
1 thick slice sweet, dark, whole-grain bread
1/2 cup Marshall Field's Chicken Salad
3 slices crisp-cooked bacon, thin slices
1 thick slice provolone or white American cheese
Homemade mayonnaise: In a food processor, blend egg, Dijon and salt. Process together for 1 minute. Add canola oil to running processor in slow, steady stream. Continue to run till emulsified, then 1 minute longer. Add lemon juice, a pinch of white pepper and cayenne. Whir to mix. Refrigerate.
Chicken Salad Dressing: Mix mayonnaise, sour cream, Dijon, sugar, salt, white pepper and lemon juice well.
Chicken Salad: Mix together, chicken, celery, onions pecans and dressing. Mix well and refrigerate at least 2 hours.
Variation: If eating as a Salad, try adding 1/4 cup halved Thompson seedless grapes.
Marshall Field's Chicken Salad Sandwich
For each sandwich: 1 thick slice sweet, dark, whole-grain bread 1/2 C. Marshall Field's Chicken Salad 3 slices crisp-cooked bacon, thin slices 1 thick slice provolone or white American cheese
Cover bread with the chicken salad. Place under broiler for about a minute, till heated but not bubbly. Remove and place bacon and cheese on top. Return to broiler and melt cheese. Serve immediately.
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