Marshall Field's Chicken Salad Sandwich
An iconic Chicken Salad from the Marshall Field's department store in Chicago, Illinois
Servings 4 Servings
Calories 325kcal
Ingredients
For the Homemade Mayonnaise
- 1 egg
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- 1-1/2 teaspoon vegetable oil
- 1-1/2 tablespoon lemon juice, fresh
- 1 pinch white pepper
- 1 pinch cayenne pepper
For the Chicken Salad Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 2-1/2 teaspoons lemon juice
For the Chicken Salad
- 1-1/2 cup shredded boiled chicken
- ½ cup celery finely chopped
- 2 tablespoons green onions finely chopped
- ¼ cup pecans toasted, chopped
- 10 seedless grapes, halved
Instructions
To Make Mayonnaise
- Blend egg, Dijon and salt together in bowl of a food processor for 1 minute. Add oil to running processor in slow, steady stream. Continue to run till emulsified, then continue 1 minute longer. Add lemon juice, a pinch of white pepper and cayenne. Whir to mix. Refrigerate.
To Make Chicken Salad Dressing
- Mix mayonnaise, sour cream, Dijon mustard, sugar, salt, white pepper and lemon juice well.
To Make the Chicken Salad
- Mix together, chicken, celery, onions, pecans, grapes, and dressing. Toss well and refrigerate at least 2 hours.
To Make the Marshall Field's Chicken Salad Sandwich
- Top 1 piece of bread or half a soft roll with a layer of crisp lettuce. Top with 1/2 cup chicken salad and 3 slices of bacon. Cover with another slice of bread or top of hard roll.
Nutrition
Serving: 6ounces | Calories: 325kcal | Carbohydrates: 4g | Protein: 6g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 550mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg