Marshall Field's Chicken Salad (With Sandwich Variations) |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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:
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 |
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.
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