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

BLUEBERRY CHICKEN SALAD



Blueberry Chicken Salad image

Provided by The Marshall Field's Cookbook

Number Of Ingredients 16

Dressing:
2 teaspoons Dijon mustard
2 Tablespoons minced shallot
2 Tablespoons honey
3 Tablespoons freshly squeezed lime juice
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 Tablespoon minced fresh rosemary leaves
¼ cup olive oil
Salad ingredients:
3 cups cooked chicken, cut into bite-sized pieces (I used a rotisserie chicken)
1 Granny Smith apple, unpeeled, cut into ¼" slices
1-1/2 cups green grapes, halved if large
1-1/2 cups fresh blueberries
½ cup coarsely chopped and toasted walnuts or hazelnuts
½ cup crumbled blue cheese

Steps:

  • For dressing: In a small bowl, whisk together all dressing ingredients except olive oil. Slowly whisk in olive oil to make an emulsion; set aside.
  • For salad: Combine all salad ingredients in a large bowl and toss. Pour the dressing over the salad ingredients and toss to coat thoroughly. Taste and adjust seasonings, if needed. Serve immediately or cover and refrigerate up to a day. Serves 6.

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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