Marshall Fields Salad Recipe 55

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MARSHALL FIELD'S CHICKEN SALAD (WITH SANDWICH VARIATIONS)



Marshall Field's Chicken Salad (With Sandwich Variations) image

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!

Provided by SharleneW

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 200.1, Fat 17.7, SaturatedFat 3.5, Cholesterol 15.1, Sodium 418.9, Carbohydrate 10.6, Fiber 1.1, Sugar 4.1, Protein 1.5

MARSHALL FIELD'S TURKEY SALAD ORIENTAL



Marshall Field's Turkey Salad Oriental image

I used to love getting this salad at Dayton's in Minneapolis. Had the recipe for 10 years, and then seem to have misplaced it in a move. Luckily, the Marhsall Field's people came through for me, and I'm posting it here for safe-keeping. It IS delicious! Many have asked me for the recipe!

Provided by Sallie H

Categories     Thanksgiving

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb spaghetti
1 lb turkey breast, julienne or bite size
1/4 lb green onion
1/4 lb carrot, julienne,lightly steamed
1/4 cup toasted sesame seeds
3/4 cup soy sauce
2/3 cup vegetable oil
1/8 cup white vinegar
1/4 cup creamy peanut butter
1/8 cup granulated sugar
1 tablespoon minced ginger
1/2 teaspoon crushed red pepper flakes

Steps:

  • Cook the pasta to al dente in salted boiling water.
  • Drain, rinse and cool.
  • Combine the pasta, turkey, green onions, carrots and sesame seeds in a large bowl.
  • In a sauce pan, combine the soy sauce, oil, vinegar, peanut butter, sugar, ginger and red pepper flakes.
  • Heat the mixture til just about to boil, stirring to make sure the peanut butter is completely melted.
  • Cool.
  • Pour the cooled dressing over the salad and toss well to combine.
  • Taste for seasoning, chill or serve at room temperature.
  • Garnish with sliced green onions if desired.
  • Packs well.

MARSHALL FIELDS' SALAD RECIPE - (5/5)



Marshall Fields' Salad Recipe - (5/5) image

Provided by talsy

Number Of Ingredients 18

Vinaigrette:
1/2 C white balsamic vinegar
1 egg
2 Tbl minced shallots
2 tsp dijon mustard
1 tsp salt
1 tsp ground pepper
1 C olive oil
Salad:
1 1/2 heads romaine lettuce, julienned (3 C)
6 ounces hard salami, julienned (1 C)
1 rotisserie chicken, shredded into bite sized pieces (3 C)
1 C julienned provolone cheese
1 pt grape tomatoes, halved
15 ounces can chick peas, drained and rinsed
1 bunch basil, thinly sliced
1/2 + C shaved Parmesan cheese
1/2 tsp salt and pepper

Steps:

  • Vinaigrette: 1. Combine vinegar, egg, shallots, mustard, salt & pepper in blender and process. 2. With motor running, add the oil in a slow, steady stream to make an emulsion. Adjust salt & pepper and needed. Salad: 1. In a large bowl, combine lettuce, salami, chicken, provolone, tomatoes, chick peas, basil and parmesan and toss lightly. 2. Pour 1/2 C of the dressing over salad. 3. Toss well to coat. 4. Garnish with parmesan and serve immediately.

MARSHALL FIELD'S TARRAGON CHICKEN SALAD



Marshall Field's Tarragon Chicken Salad image

For a light salad luncheon, serve with fresh fruit and miniature bran muffins. Preparation time does not include cooking the chicken.

Provided by Miss Annie

Categories     One Dish Meal

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
3 teaspoons tarragon vinegar
3 teaspoons whole dried tarragon
salt and pepper
1 lb cooked boneless skinless chicken breast
3 1/2 ounces golden raisins (about 1/2 cup)

Steps:

  • Combine mayonnaise, vinegar, dried tarragon, salt and pepper well.
  • Refrigerate if made up before assembling the salad.
  • Place raisins in water to cover for 15 or 20 minutes.
  • Drain and dry on a paper towel.
  • Tear chicken into bite-size pieces.
  • Add raisins to chicken pieces.
  • Add enough mayonnaise mixture to moisten chicken well.
  • Mix well.
  • Refrigerate until serving.

Nutrition Facts : Calories 282.5, Fat 4.2, SaturatedFat 0.9, Cholesterol 96.8, Sodium 180.8, Carbohydrate 28.5, Fiber 1.5, Sugar 20.5, Protein 33.7

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