Marshall Fields Tarragon Chicken Salad Recipes

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

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

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 FIELDS' SALAD RECIPE - (5/5)

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

Provided by talsy

Number Of Ingredients 18

Ingredients

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.

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